Vegetable Soup

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Ingredients (for about 5-6 servings):

  • 1 can Swanson’s chicken broth
  • 1 can water
  • 1 large russet potato (peeled and cut into small cubes)
  • 2 carrots (peeled and sliced into about 1/4 inch pieces)
  • 2 stalks of celery (diced or sliced bite-size)
  • 4 green onions, chopped
  • 1/4 C. Jasmine rice
  • 1/8 C. butter
  • salt to taste

Instructions:

  1. In a medium-sized pot, add potatoes, carrots, celery, green onions, and rice. Pour chicken broth and water in as well, Bring to a boil.
  2. Turn the heat down to a simmer. Cook for about 1/2 hour, or until the vegetables are soft enough to be poked by a fork.
  3. Add butter and salt.
  4. Serve warm with salad and bread with butter.