1 teaspoon vegetable oil
1 medium onion, sliced
1 medium stalk celery, sliced
1 medium green bell pepper, sliced
1 medium green bell pepper, sliced
1 tablespoon butter
1 (14.5 ounce) can crushed pineapple, drained
1 quart water
1 quart vegetable broth
In a large saucepan, heat oil over medium heat. Stir in onions, celery and green peppers. Reduce heat to medium and add butter, pineapple, and water. Bring to a boil, stirring occasionally, and cook gently for 10 minutes. Add rice and stir. Return to a boil, stirring occasionally, and cook for 5 minutes.
Stir in carrots and stir for 2 to 3 minutes. Pour in carrot mixture, stir. Reduce heat to low and stir in water, pineapple and broth. Reduce heat, cover and simmer for 1 hour. Serve hot, or chill to keep soup warm.