Always fun to make. And since I love variety, most of my soups are not recipes I repeat, other than a few of my favorites. I knew my zucchini was still good, but getting 'tired.' So I used 2 of those and will use the other in an egg thing that's formulating in my brain.
I sliced the carrots into a 4 quart soup pot with 2T of hot EVOO. To that I added half the onion, half the garlic smashed-chopped, 3/4c brown Basmati rice. Stir and sauté this on medium-high heat for several minutes. Pour a couple cups of water over it all, then add the rest of the vegetables shown, sliced or chopped, and a 28oz. can of tomatoes. Break those up or use petite diced tomatoes.
Add a good amount of fresh ground pepper, a couple tablespoons of chicken or vegetable soup base, more water as needed, and any other fresh or dried herbs or seasonings you'd like. Cover and simmer on very low heat for an hour. Soup like this is so nice on a really chilly winter day. Make a pot! It'll scent your whole house and add some healthy humidity to the air during this dry season.
Stay healthy everyone! . .Lin
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