Rice And Pepper Soup - cooking recipe

Ingredients

2 c. finely chopped onion
2 c. chopped carrots
6 cloves garlic, minced
4 Tbsp. olive oil
4 c. canned chicken broth
1/2 c. brown rice (not instant)
1 each: red, green and yellow bell peppers, cored and cut in strips
salt and pepper to taste

Preparation

In Microwave:
Heat olive oil in a heavy soup pot that is heat resistant.
Add onion, carrots and garlic.
Saute, covered, over low heat until vegetables are tender and lightly colored, about 10 minutes; stir occasionally.
Uncover and add chicken broth. Increase heat to boiling.
Reduce, cover and simmer in microwave for about 15 minutes.
Add rice, bell peppers and seasonings to taste.
Simmer, partially uncovered, for about 20 minutes, or until rice is tender.
Serves 4.