Tomato Rice Soup

Ingredients

• 29 ounce canned tomatoes diced canned
• 1 large carrots finely chopped
• 2 stalks celery chopped
• 2 cups chicken broth 
• 0.3 cup basil fresh chopped
• 2 tablespoons olive oil 
• 0.5 cup onion chopped
• 0.5 cup rice long-grain uncooked
• 4 servings salt and pepper to taste
• 0.8 pound scallops 

Equipment

• sauce pan

Directions

1. Heat oil in a large saucepan over medium heat.
2. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes.
3. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
4. Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
5. Season to taste with salt and pepper. Stir in the basil, and serve.