Ingredients
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1 medium onion, chopped
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1 clove garlic, chopped
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1 tablespoon olive oil
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2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth
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2 (14 1/2 ounce) cans diced tomatoes
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1 (14 1/2 ounce) can green beans (undrained)
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1 (14 1/2 ounce) can corn (undrained)
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1 (14 1/2 ounce) can mixed vegetables (undrained)
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1 (14 1/2 ounce) can beans (undrained, whatever is in the pantry that day)
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1 -2 bay leaf
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dried basil, to taste
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dried thyme, to taste
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1/4 cup rice
Instructions
- Saute the onion and garlic in the olive oil.
- Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
- Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
- for the beans, kidney beans works very nicely, but whatever your preference is will work.
- it goes really well with some crusty bread or buttered cornbread.