Garden Veggie Soup Freezer Meal Recipe

Garden Veggie Soup
Angela

Ingredients:
2 t minced garlic
1 c sliced mushrooms
3 T olive oil
¼ c uncooked rice
3 ½ c water
1 T chicken base
1 c chopped green pepper
1 c chopped red pepper
1 c sliced fresh garden carrots
1 t salt
½ t dried basil
¼ t dried rosemary
dash of pepper
2 c thinly sliced zucchini
6 medium garden tomatoes, chopped

Directions:
In a large pot, saute mushrooms in oil for about 5 min. Add garlic and cook for 1 min longer. Stir in rice. Cook for 1 min. Add broth, peppers, carrots, and seasonings. Bring to a boil. Reduce heat, cover, and simmer for 20 min or until rice is tender. Stir in zucchini slices and tomatoes. Cook for 5 min, then serve.

***FREEZER INSTRUCTIONS***: Cook as directed. Let cool. Ladle into freezer bag(s). Freeze.
***TO COOK FROM FROZEN***: Thaw. Heat through on stovetop.