Vegetable Rice Soup - cooking recipe

Ingredients

4 (13 3/4 oz.) cans College Inn chicken broth
1 c. sliced celery
1/2 c. fresh or frozen corn
2 cloves garlic, minced
1 tsp. dried basil leaves
1 c. sliced onion
1 c. sliced carrots
1/2 c. chopped red pepper
1/2 c. uncooked Carolina rice
1/4 tsp. ground pepper

Preparation

In a large saucepan over medium heat, heat all ingredients to a boil.
Reduce heat to low; simmer for 25 minutes, or until rice is done.