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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