Veggie Burst Soup
(Thick) Roasted Veggies adds more flavor to this hearty meal.
You may roast these veggies at 350 for 30-45 min:
2 C. Eggplant, cubed
1 Green Pepper, chopped chunky
2 C. Broccoli, chopped chunky
Drizzle veggie oil over them in a cookie tray.
In Large Stockpot, Saute':
1 C. Carrots, chopped
4 ribs Celery, chopped coarsely
1 large Onion, chopped
1-15 oz. Organic Tomatoes, chopped with sauce
4 C. Veggie Broth (or your choice)
1 C. Brown Basmati Rice
All the roasted veggies
Bring to a boil, then cover to simmer for 50 min.
Remove from heat. Leave covered for 10 min.
Serve this healthy meal with a tossed salad.