Easy Rice and Vegetable Soup

Printed from: www.grandmotherskitchen.net

Ingredients

Serves: 4-6

1 Tablespoon butter

1 small onion, chopped

1-2 celery ribs, sliced thin

6 cups vegetable or chicken broth, We used Pacific brand ( 1+1/2 - 946ml boxes)

2 carrots, chopped into pieces

3 small potatoes, peeled and cubed

2 cups pre-cooked rice

1/2 cup frozen peas

2 Tablespoons tomato paste, we used Mutti brand, and Italian paste that comes in a tube

salt and pepper to taste

Directions

1. In a large soup pot melt the butter on medium temperature. Add the onion and celery and cook 5 minutes until soft. Stir as it is sautéing to keep from burning.

2. Add the broth.

3. Add the chopped potatoes and carrots and cook 10-15 minutes until they are soft. Do a poke test with a knife or fork to see if done.

4. Add a teaspoon salt and stir in.

5. Add the pre-cooked rice and peas.

6. Stir gently with a wooden spoon to break up the precooked rice.

7. Stir in the tomato paste. This not only flavors but also gives the soup a very appealing color.

8. Do a taste test, adding salt and pepper if needed.

9. Bring to a boil and cook for 5 minutes. Shut off and serve.

10. This is a very easy quick soup to make and a great way to use up left-over rice.

ENJOY!

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