Quick Vegetable Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1/2 cup sliced celery
3 (14.5 ounce) cans vegetable broth
1 (15 ounce) can whole potatoes, cubed
1 (14.5 ounce) can stewed tomatoes
1/2 teaspoon chopped fresh thyme
salt and ground black pepper to taste
1 (16 ounce) package frozen mixed vegetables
1/2 cup instant rice

Preparation

Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.