Ingredients
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2 -3 celery ribs, sliced thin
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1 -1 1/2 cup cooked brown rice, warm
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1 medium onion, chopped
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2 -3 garlic cloves, minced
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1 medium yellow squash, sliced thin
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1/2 teaspoon oregano
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1/4 teaspoon basil
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2 (14 ounce) cans low sodium chicken broth
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1 (14 ounce) can diced tomatoes
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fresh ground black pepper
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1 medium carrot, sliced thin
Instructions
- In food processor, chop onion and garlic.
- Place the slicer blade on the food processor and slice all the vegetables.
- In a large saucepan add the broth, tomatoes, vegetables and spices.
- Cover and bring to a boil over medium high heat.
- Boil gently 15 to 20 minutes.
- Vegetables will be crisp tender.
- Add freshly ground black pepper to taste.
- To serve: Divide the rice into 4 servings and place in serving bowls.
- Ladle the hot vegetable soup over the rice and enjoy.