1 T. extra virgin olive oil
2-3 cloves of garlic, pressed
1 yellow onion, chopped
1 c. carrots chopped
1 small head green cabbage
2 tomatoes, chopped
2-3 c. Asst. vegetables from the freezer including lima beans, green beans, corn, peas*
1 c. wild rice
1 t. dried basil (or 3-4 leaves fresh)
1 t. Italian seasoning
1 t. sea salt
6 cups chicken or vegetable low sodium broth
Heat oil in large dutch oven sized pan. Add garlic, onions and carrots and cook until tender. Add remaining ingredients and simmer on the stove for about 45 minutes, or until rice is cooked. If you don't like your vegetables cooked that long, you can add the seasonings, broth and rice to the pan and cook for about 30 minutes, then add the rest of the veggies, cooking until they are tender. When the soup is almost done, add 1-2 sliced yellow or zucchini squash.
*we have used mixed vegetables, green beans, limas, etc. based on what is in the freezer at the time and how many other fresh veggies we have on hand to add. I really did like the lima beans, though.