Ingredients
- 2 3/4 Cup servings
Half a cup each of:
Cauliflower
Green Pepper
Summer Squash
Zucchini
Baby Carrots
9 Cherry Tomatoes Quartered and seeded(just the amount I had on hand)
2 Garlic Cloves (minced)
4 Cups Chicken broth low sodium (whole box of Aldi Fit and Active Chicken Broth)
Instant White rice 3/4 Cup (left over rice I had on hand)
Add any seasoning you prefer. I used Emeril's Essence. Ended up a bit over seasoned with 1 tsp. (was under seasoned at 1/2 tsp)
steam the veggies (excluding tomatoes) in a microwave steamer for about 6 minutes.
In a wok pan sprayed with butter flavor cooking spray and a little bit of I cant believe it's not butter spray, add garlic over med. heat. after about one minute add veggies, fry for a couple minutes to brown slightly. Add tomatoes and seasoning stir together and then pour broth over veggies. Simmer for a few minutes and add cooked rice. Done when the rice is warmed with the soup.
Description
Made Soup From Left Over Veggies And Rice
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