This is a recipe my sister got from my mom, but I don't remember having it when I lived at home! She shared it because it's one she made often, and I'm sure I was on the phone with her, wandering aimlessly in a grocery store.
That explains it.
Anyway, this truly is so easy, and really, very good! I've added baked chicken before, and that's a great addition. I kept looking through old posts, because I couldn't believe I'd never shared this. I guess this soup plays mind tricks on me...enjoy!
Vegetable Rice Soup
1 large onion, chopped
2 carrots, chopped
3 stalks celery, chopped
28 oz. canned diced tomatoes
5 C. chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1 T. Italian seasoning
2 C. rice (prepared separately)
Heat olive oil over medium-heat; add onion & saute 3 minutes. Add celery and carrots; saute another 5 minutes. Add tomatoes, broth, and seasoning.
Bring to a boil, then reduce to simmer. The original recipe has the rice added at this point, but if you're not serving it in one setting, that rice will absorb all your broth. Instead, I always cook up a batch of rice, and add it to my bowls as I serve the soup.