Vegetable-Rice Soup - cooking recipe

Ingredients

1 Tbsp. olive oil
2 medium onions, sliced
1 carrot, shredded
2 ribs celery, thinly sliced
2 (14 1/4 oz.) cans vegetable broth
2 c. water
2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. ground black pepper
3 c. cooked rice

Preparation

Heat olive oil in a large saucepan or Dutch oven.
Add onions; saute about 5 minutes or until slightly browned.
Add carrot and celery; saute about 3 minutes. Add broth, water, Italian seasoning, salt and pepper. Bring to a boil.
Reduce heat, cover and simmer 10 minutes or until carrot is tender. To pack in lunch, add 1/2 cup cooked rice and pour into wide-mouth thermal container.