Although I’ve prepared raspberry sauce in a variety of methods, this is my favorite. Regards, MSG Mark Morgan.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- ½ cup sliced celery
- 3 (14.5 ounce) cans vegetable broth
- 1 (15 ounce) can whole potatoes, cubed
- 1 (14.5 ounce) can stewed tomatoes
- ½ teaspoon chopped fresh thyme
- salt and ground black pepper to taste
- 1 (16 ounce) package frozen mixed vegetables
- ½ cup instant rice
Instructions
- Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.
Reviews
Quite tasty! I wanted something quick and easy with ingredients I had on hand and this fit the bill. I didn’t have vegetable broth so used chicken instead and a Tbsp of minced garlic, but other than that I followed the recipe. I liked that it only needed to simmer 20 min also. I saved it to My Recipes and would make again.
This was a good vegetable soup. I changed a few things because of what we had and added some things that we like in veggie soup. Used canned veggies instead of frozen, white beans instead of potatoes, and added canned mushrooms & dry parsley & dry thyme. Turned out pretty good. Very quick & easy to make.
Great recipe; thank you for sharing! Also works just as well without the rice or with cooked barley or pasta in it’s place.