Ingredients Jump to Instructions ↓

  1. 1-1/2 teaspoons minced garlic

  2. 2 tablespoons olive oil

  3. 1/4 cup uncooked long grain rice

  4. 2 cans (14-1/2 ounces each ) chicken broth

  5. 1 cup chopped sweet red pepper

  6. 1 cup chopped green pepper

  7. 1/2 cup thinly sliced fresh carrots

  8. 1 teaspoon salt

  9. 1/2 teaspoon dried basil

  10. 1/4 teaspoon dried rosemary, crushed Dash pepper

  11. 2 medium zucchini, sliced

  12. 6 plum tomatoes, chopped

Instructions Jump to Ingredients ↑

  1. In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months. To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender. To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 8 servings (2 quarts).


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