Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 287
- Carbohydrate: 55g
- Fat: 5g
- Fiber: 10g
- Protein: 9g
- Sugar: 9g
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