2 tbsp. oil
4 carrots, sliced thin
1 lg. onion, cut up sm.
1 clove of garlic, minced and saute for 10 minutes
Salt and pepper

Add 1 can of large College Inn broth, 2 cans of water, some fresh escarole or spinach (whichever you prefer), 1/2 cup of uncooked rice, 1 can of tomatoes, tomato soup or tomato juice.

Simmer for approximately 45 minutes or until carrots and vegetables are tender. Optional 1 teaspoon of sugar.