Lemon Rice Soup

From this Blog

Ingredients:

• 1 yellow onion, diced
• 4 carrots, diced
• 4 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 4 cups veggie broth
• 3-4 cups water
• 2 zucchini diced
• 2 cups short-grain rice, cooked
• 2 bay leaves
• 1-2 teaspoons black pepper
• 3 lemons, juiced

Instructions:

In a soup pot, saute the onion, carrots, and celery until tender (about 5 minutes), adding water as needed to keep from sticking. Throw in the garlic and cook a minute longer.

Throw in the oregano, veggie broth, water, zucchini, rice, bay leaf, and black pepper. Bring to a boil then reduce the heat and simmer for 20 minutes.

Just before serving remove the bay leaf and add the lemon juice. Use an immersion blender or regular blender to blend the soup to your desired consistency.