Delicious and Easy Veggie-Rice Soup

Modified from Texas Tapestry cookbook. Very tasty and easy to throw together - and heart-healthy to boot! Short cooking time, but I always like to let it simmer much longer!

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  large onion, thinly sliced,then cut into bite-sized pieces
• 1  cup  sliced celery
• 1  cup  sliced carrot
• 2  cloves garlic, minced
• 2 (14 ounce) cans beef broth (fat-free if possible)
• 1 (15 ounce) can tomato sauce
• 1⁄2 cup  picante sauce
• 1⁄2 cup  uncooked rice
• 2  teaspoons dried basil
• 1 -2  large leek, sliced into 1/4 inch slices (optional)
• 1⁄4 cup  chopped fresh parsley
• 1 -2  cup water

Directions

1. Combine all the vegetables, garlic, broth, tomato and picante sauces, rice and basil in a dutch oven or other large pot.
2. Bring to a boil, then reduce heat.
3. Cover, and simmer for 20 minutes.
4. If using leeks, add, along with parsley, and simmer 15 more minutes.
5. Add water according to your desired consistency.
6. Variation: substitute chicken broth for beef, and add a couple of diced (cooked) chicken breasts.