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11/2 cups cooked brown rice |
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6 cups water |
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5 sun dried tomatoes |
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2 tbl. powdered chicken broth |
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3 roma tomatoes chopped |
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1 carrot, chopped |
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1 tsp. mexican oregano |
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1/4 cup frozen peas |
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1/2 cup canned corn (frozen corn will work as well) |
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1/2 tsp. minced garlic |
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2 tbl. salsa |
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1/4 onion, cut into chunks |
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1/4 cup diced zucchini |
Pour water in a large soup pot. Add all of the ingredients and simmer for 1 hour to blend the flavors.
Serves 6
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