Quick Vegetable Soup

Directions

Instructions Checklist

• Step 1

  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.

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Nutrition Facts

Per Serving:

287 calories; protein 8.8g; carbohydrates 54.5g; fat 5.2g; sodium 1186mg. Full Nutrition