UA Recipe Collection

Italian Tomato & Rice Soup


6 Servings
SourceBeverly Cain (1994)
Prep time10 minutes
Cooking time40 minutes
Total time50 minutes


12-oz jar chunky salsa
1 c
tomato juice (sodium-reduced)
1⁄3 c
quick-cooking brown rice
1 T
dried minced onion
1 t
Italian seasoning (crushed)
1⁄2 t
instant vegetable bouillon
1⁄8 t
dried minced garlic
1⁄8 t
1 pk
frozen zucchini, carrots, cauliflower, lima beans and Italian beans (16-oz )
1⁄3 c
Parmesan cheese (optional)


In a large saucepan, combine the salsa, tomato juice, rice, onion, Italian seasoning, bouillon, garlic, pepper and 2 cups water. Bring to boil; reduce heat. Cover and simmer for 10 minutes. Meanwhile, place frozen vegetables in a colander. Run cold water over vegetables until thawed. Stir into rice mixture. Return to boiling; reduce heat. Cover and simmer for 5 to 10 minutes, or until rice and vegetables are tender. Top each serving with cheese, if desired.