This entry was posted on Sunday, November 9th, 2008 at 8:35 pm and is filed under Soups. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
EZ VEGGIE & RICE SOUP
Servings: 4
Who needs canned soup when you can prepare a perfectly healthy and delicious soup in minutes? Leave that can of Progresso in the pantry and treat your family to the real deal!!!
Ingredients:
2 L chicken stock [ I used combination of HM and store bought]
2 large carrots
2 Mexican or Italian squash
1 potato
1/4 rice
1 dried bay leaf
1 tsp. chicken bouillon
Directions:
1. Chop vegetable into bite size chunks and measure out the rice.
2. Pour chicken stock and bay leaf into large sauce pan. Bring to boil, then lower to heat to medium low, add carrots, potatoes and rice. Cook until potatoes have softened, about 20 minutes.
3. Add squash, bouillon, salt and pepper to tasted. Cook on low for another 15 minutes or until rice has puffed and squash is soft.
4. Serve and enjoy.
