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Italian Tomato and Rice Soup




Source of Recipe


Better Homes and Gardens


List of Ingredients




1 12-ounce jar chunky salsa
• 1 cup reduced-sodium tomato juice
• 1/3 cup quick-cooking brown rice
• 1 tablespoon dried minced onion
• 1 teaspoon Italian seasoning, crushed
• 1/2 teaspoon instant chicken bouillon granules
• 1/8 teaspoon dried minced garlic
• 1/8 teaspoon pepper
• 2 cups water
• 1 16-ounce package loose-pack frozen zucchini, carrots, cauliflower, lima beans, and Italian beans
• 1/3 cup finely shredded or grated Parmesan cheese (optional)


Recipe



1. In a large saucepan combine the salsa, tomato juice, brown rice, onion, Italian seasoning, bouillon granules, garlic, pepper, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.


2. Meanwhile, place frozen vegetables in a colander. Run cold water over vegetables until thawed. Stir vegetables into the rice mixture. Return to boiling; reduce heat. Cover and simmer for 5 to 10 minutes or until rice and vegetables are tender. Top each serving with cheese, if desired. Makes 6 side-dish servings.