This is a good, simple soup that gets the Megan stamp of approval. She likes it with a little bit of pesto swirled into her bowl, which only increases the nutritional content of the soup.
8 cups chicken broth
3 carrots, peeled and chopped
3 celery stalks, peeled and chopped
1 large onion, diced
1 cup chopped red, yellow or orange pepper
2/3 cup rice (I like short grain brown rice)
1/3 cup fresh lemon juice
salt and pepper to taste
In a large pot, bring chicken broth, carrots, celery, onion and rice to a boil. Reduce heat and simmer until rice and vegetables are tender. Remove from heat. Stir in the lemon juice and parsley, if desired. Season to taste with salt and pepper. Serve hot with a lemon wedge for garnish, if desired.