Vegetable Soup on the Double

• 1 -1 12 cup cooked brown rice, warm
• 1 medium onion, chopped
• 2 -3 garlic cloves, minced
• 2 -3 celery ribs, sliced thin
• 1 medium carrot, sliced thin
• 1 medium yellow squash, sliced thin
• 12 teaspoon oregano
• 14 teaspoon basil
• 2 (14 ounce) cans low sodium chicken broth
• 1 (14 ounce) can diced tomatoes
• fresh ground black pepper

1. In food processor, chop onion and garlic.
2. Place the slicer blade on the food processor and slice all the vegetables.
3. In a large saucepan add the broth, tomatoes, vegetables and spices.
4. Cover and bring to a boil over medium high heat.
5. Boil gently 15 to 20 minutes.
6. Vegetables will be crisp tender.
7. Add freshly ground black pepper to taste.
8. To serve: Divide the rice into 4 servings and place in serving bowls.
9. Ladle the hot vegetable soup over the rice and enjoy.

brown rice, onion, garlic, celery, carrot, yellow squash, oregano, basil, chicken broth, tomatoes, fresh ground black pepper

Taken from www.food.com/recipe/vegetable-soup-on-the-double-88905 (may not work)