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Ingredients
3/4 Cup celery, chopped
3/4 Cup onion, chopped
1 Cup carrots, Chopped
1 (14 1/2 oz) Can diced tomatoes, drained
3 Cups tomato-vegetable juice cocktail
2 Cups water
1 Leek, chopped
1 Potato, peeled & cubed
1 (15 oz) Can peas, drained
1 (15 oz) Can whole kernel corn, drained
2 (15 oz) Cans garbanzo beans, drained
1 Cup long-grain white rice
1 Tablespoon soy sauce
1/4 Teaspoon dried thyme
1/2 Teaspoon ground black pepper
1/4 Teaspoon garlic powder
1 Teaspoon dried dill weed
Instructions
In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed. Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.