Welcome to Freezer Food Friday. Today I have a main dish recipe that can be prepared ahead and frozen to be used later. Please share a recipe on your blog and link it below using Mr Linky ( if Mr Linky is misbehaving… leave a link in the comments.
Sorry there was no meme last Friday, the kids were at camp & my husband took me away for some one on one time.
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1/4 cup diced celery
1/2 cup diced sweet onion
1 small carrot, shredded
2 to 3 teaspoons butter
4 large tomatoes, peeled and seeds removed, chopped
3 cups chicken broth
1 cup tomato juice or V-8 juice
1 tablespoon long grain white rice, optional
1 tablespoon chopped fresh basil or 1 teaspoon dried leaf basil
salt and pepper, to taste
2 teaspoons chopped fresh parsley, for garnish
In a medium saucepan, sauté onion, celery and carrots in butter until softened but not browned. Add tomatoes and a small amount of chicken broth.
Simmer for 15 minutes. Add the remaining chicken broth and rice. Season with the basil and salt and pepper, to taste. Cover and simmer for 20 minutes, or until rice is tender. Serve garnished with parsley. If desired, blend a a cup or two of soup and add back to the mixture for a thicker soup.