- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/2 cup sliced celery
- 3 (14.5 ounce) cans vegetable broth
- 1 (15 ounce) can whole potatoes, cubed
- 1 (14.5 ounce) can stewed tomatoes
- 1/2 teaspoon chopped fresh thyme
- salt and ground black pepper to taste
- 1 (16 ounce) package frozen mixed vegetables
- 1/2 cup instant rice
- 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.
04/08/2018
recipepes.com
Quick Vegetable Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
