Rice Soup

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Rice Soup

Source: NEWSTART Cookbook

 

2 quarts water

3 stalks celery, chopped fine

2 carrots, chopped fine

1 small onion, chopped fine

4 oz. jar pimeintos

1 Tbsp. All-Purpose Seasoning (or Vegetable Seasoning, commercial)

1 tsp. garlic powder

1/2 tsp. sweet basil

1 bay leaf

4 cups cooked brown rice

 

Place all ingredients, except rice, in a saucepan and simmer 20 minutes or

longer. Remove bay leaf. Place 1/3 cup rice in each soup bowl. Ladle sup over

rice and serve immediately. Serves 12. Calories per serving: 89.

 

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