Basil Vegetable Soup
source: Chef Cooke
My husband asked me to use up the little dribs and drabs of veggies left over in the fridge. This extremely delicious and easy soup is the result.
1 medium onion, roughly chopped
1 tablespoon oil
2 cups canned and chopped tomatoes
4 cups water
1/4 cup rice
3 cups frozen vegetables
2 tablespoons onion soup mix
1-2 tablespoons dried basil
salt and pepper to taste
Saute the chopped onion in the oil till fragrant and lightly browned in a non-stick pot. Add the rest of the ingredients. Cook over a medium flame till rice is soft and plump. Add more salt if needed.
Note: I used green beans, broccoli, spinach and carrots for vegetables, but I think any combination would work out well.