Rice and Potato Soup Recipe

Ingredients

• 2 cups water
• 1 lb russet potatoes, peeled and cut into 1-inch cubes
• 1 clove garlic
• 1/4 small white onion
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1 can (14.5 oz) Muir Glen™ fire roasted tomatoes, diced
• 4 to 5 cups Progresso™ chicken broth
• 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
• 2 tablespoons finely chopped green onions (2 medium)
• 2 cups cooked white rice*
• 1/4 teaspoon freshly ground black pepper
• Salt, if desired