Friday, September 2, 2011

Rice Vegetable Soup

10 C water
1 large onion, diced
4 carrots, diced
2 garlic cloves, minced
6 small white potatoes, diced
1 medium zucchini, sliced
1 medium summer squash, sliced
1/2 C rice, long-grain
2 bay leaves
2 cans tomato sauce
2 TB beef boullion
1/4 tsp ground thyme (or 1/2 tsp dried thyme)
2 tsp Italian seasoning

Place onion, garlic, carrots into pot.  Cook until onion is translucent.  Add water, beef boullion, potatoes, rice, bay leaves, tomato sauce, thyme, and Italian seasoning.  Simmer for 20 min. or until rice and vegetables are done.  Add zucchini and summer squash, cook for an additional 5-10 min.
I made this recipe up a few days ago when I needed to take dinner to someone.  (I know, I know, great time to make something up...but I didn't have may ingredients on hand, I refused to go shopping, and I needed to use my squash and zucchini from my garden.)  Cheryl helped me a bit with the recipe (thanks Cheryl!!)  And it ended up tasting so good that I thought I'd post it here.  I was thinking that the next time I made it, I might add celery and/or barley.  If you make it, let me know what you think-even if you don't like it.  Thanks!

1 comment:

  1. That sounds delicious! And I really hardly helped except to tell you that I thought your ideas all sounded great. But thanks! We will definitely be trying this as it turns colder.