Rice Soup


  • 4 cups cooked brown rice (you can also use white rice, if you like, but I prefer brown both for the taste as well as the heath benefits)
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  • 3 stalks celery, chopped fine
  • 2 carrots, chopped fine
  • 1 small onion, chopped fine
  • 4 oz. jar pimientos
  • 1 bay leaf (opt.)
  • 1 tsp. garlic powder
  • 1/2 tsp. sweet basil
  • chicken bouillon granules, to taste
  • water


Place ingredients in a saucepan, adding enough water so that water level is 1 inch above other ingredients. Simmer 2 hours or more. Remove bay leaf before serving.

By Robin from Washington, IA


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