Ingredients
1-1/2 teaspoons minced garlic2 tablespoons olive oil1/4 cup uncooked long grain rice2 cans (14-1/2 ounces each) chicken broth1 cup chopped sweet red pepper1 cup chopped green pepper1/2 cup thinly sliced fresh carrots1 teaspoon salt1/2 teaspoon dried basil1/4 teaspoon dried rosemary, crushedDash pepper2 medium zucchini, sliced6 plum tomatoes, chopped
Preparation
In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months.
To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender.
To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
