Rice Vegetable Beef Soup
7 cups beef broth
1 1/2 cups grated carrot
1 cup chopped zucchini, with peel
1 cup frozen vegetables ( I use a mix of peas, corn, beans, carrots)
1/2 cup thinly sliced celery
1 tbsp mince onion flakes
3 tbsp ketchup
1 cup chopped cooked roast beef
1 cup long grain rice
1 tbsp thyme
1 tsp rosemary
1 tsp salt
1/2 tsp pepper
1/4 cup chopped fresh parsley
Pour beef broth into a large saucepan and bring to a boil over medium-high heat.
Stir in next 7 ingredients. Bring to a boil. Reduce heat to medium. Cover. Simmer, stirring occasionally, for about 20 mins until vegetables are tender.
Add rice, and spices. Stir. Cover. Simmer for 10 mins.
Sprinkle parsley over vegetable mixture.
Makes about 9 cups.
*I always double the recipe so that I can freeze it.