Vegetable - Rice Soup

I made this soup today for lunch, and Eric thought that I should post the recipe for his Dad. So, Dad Lundquist, this recipe, without the garlic & onions, is for you! :)

Vegetable - Rice Soup

2 teaspoons olive oil

1/2 cup diced onions

1 clove minced garlic

1/2 cup sliced carrots, halved

1/2 cup sliced zucchini, quartered

1 14 oz can beef broth

2 cups water

1 16 oz can no-salt-added tomatoes

1/4 tsp. oregano

1/4 tsp. basil

1/4 tsp. celery seed

1/4 tsp. tarragon

1/8 tsp. marjoram

1/8 tsp. rosemary

1/8 tsp. thyme

1/8 tsp. pepper

2 cups cooked rice

(1 Tbsp. low-sodium soy sauce)

In a large pot heat the oil over medium heat. Saute' the onion and garlic in the oil until tender. Add the cartots and zucchini; cook for five minutes. Add the broth, water, tomatoes, and seasonings. Cover, reduce the heat and simmer for 10 minutes.

Add the rice just before serving, and warm thoroughly. Add the soy sauce and serve.

Serves 6.
Source: Healthy Yummies for Young Tummies by Ann L. Schrader, p. 23.