Garden Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 2 small yellow onions diced
- 3 small blue or red potatoes cubed
- 4 stalks celery sliced
- 5 carrots peeled and diced
- 6 large ripe tomatoes seeded and diced (or 14.5 oz can of diced tomatoes)
- 7 cups chicken broth
- 1/2 cup brown rice
- 9 fresh basil leaves chopped (or 1 1/2 teaspoon dried basil)
- 1 cup water
- to taste salt and pepper
Instructions
- Heat olive oil in large pot over medium heat. Add diced onions, celery, carrots, and potatoes. Cook for 4-5 minutes or until the onions become transparent.
- Add broth and diced tomatoes, and bring to a boil. Add brown rice.
- Reduce heat and simmer for 30-40 minutes, or until rice and vegetables are tender.
- Stir in basil. Season with salt and pepper to taste.
