1 tbsp. vegetable oil
1 c. onion
2 cans chicken broth
16 oz. frozen vegetables, cauliflower, carrots and broccoli
16 oz. undrained tomatoes
1 sm. bay leaf
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. garlic powder
1/8 tsp. pepper
2 servings cooked Minute Rice

Cook onion in oil until tender, about 3 minutes. Add frozen vegetables. Cook 2 minutes on medium heat. Add all other ingredients except rice. Simmer 10 minutes. Add rice before serving. NOTE: Cook rice while simmering soup. Add just before serving. Remove bay leaf.