Recipe by Bec
Mild red chili powder and pan-browned garlic give flavor to this simple vegetable soup. Quick to make, it's ideal for a light lunch! For a variation, instead of rice use rice-shaped pasta, such as orzo or semone de melone, or very thin pasta known as fideo. Or, use yellow summer squash instead of zucchini and add cooked pinto beans in place of the rice. Diced tomatoes also make a tasty addition!
Top Review by LARavenscroft
This is a wonderful soup and we really enjoyed. I originally chose it to make for my lunch, but had some leftover Italian sausage so it became our dinner. I browned the sausage and also added a can of tomatoes as the introduction suggested and both items that I added made for a wonderful soup for a cool fall evening. Thanks for posting this Bec! Made for My 3 Chefs ~ Fall 2009.
- 2 tablespoons vegetable oil
- 4 garlic cloves, thinly sliced
- 1 -2 tablespoon mild red chili powder
- 1⁄4-1⁄2 teaspoon ground cumin
- 6 1⁄3 cups chicken broth or 6 1⁄3 cups vegetable broth or 6 1⁄3 cups beef broth
- 2 medium zucchini, cut into bite-size chunks
- 4 tablespoons long-grain rice
- salt and pepper
- 1 sprig fresh oregano, to garnish
- lime wedge, to serve (optional)
Directions See How It's Made
- Heat the oil in a heavy-bottomed pan, add the garlic, and cook, stirring frequently, for about 2 minutes or until softened and just beginning to change color.
- Stir in the chili powder and cumin and cook over medium-low heat, stirring constantly, for a minute.
- Stir in the bouillon, zucchini, and rice, then cook over medium-high heat for about 15 minutes, until the zucchini are just tender and the rice is cooked through.
- Season the soup with salt and pepper to taste.
- Ladle into warmed soup bowls, garnish with oregano, and serve with lime wedges if using.