Donna Cambre Recipe » Quick Vegetable Soup

Very good!

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

Cooking 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.

Nutrition Facts

• calories287.4
• carbohydrateContent54.5 g
• fatContent5.2 g
• fiberContent10.1 g
• proteinContent8.8 g
• saturatedFatContent0.7 g
• sodiumContent1186 mg
• sugarContent8.6 g