Quick Vegetable Soup recipe

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Ingredients

1 tablespoon olive oil
1 small onion, chopped
½ cup sliced celery
3 (14.5 ounce) cans vegetable broth
1 (15 ounce) can whole potatoes, cubed
1 (14.5 ounce) can stewed tomatoes
½ teaspoon chopped fresh thyme
salt and ground black pepper to taste
1 (16 ounce) package frozen mixed vegetables
½ cup instant rice

Nutrition Info

287.4 calories
carbohydrate: 54.5 g
cholesterol: : -
fat: 5.2 g
fiber: 10.1 g
protein: 8.8 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1186 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a Dutch oven or heavy stockpot over medium heat, cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper, bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.

Recipe Yield

4 servings

Recipe Note

Very good!

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