Ingredients:

1 large onion, thinly sliced

1/3 cup finely chopped celery

3 tablespoons sliced carrots

3 tablespoons butter

8 large tomatoes, peeled, seeded, chopped

8 cups vegetable broth

3 tablespoons uncooked rice

½ teaspoon salt

Freshly ground black pepper, to taste

1/3 cup finely chopped fresh parsley

Directions:

1. In a saucepan, sauté onion, celery, and carrots in butter until soft but not brown.

2. Add tomatoes and a small amount of broth.

3. Simmer 20 min.

4. In a soup kettle, combine sautéed vegetables, remaining broth and rice.

5. Season with salt and pepper.

6. Simmer 20-30 min.

7. Serve garnished with parsley.

I like to serve this soup with grilled cheese sandwiches. This is a recipe from my mother.