Vegetable Soup with Brown Rice
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Print Recipe
Print Recipe |
Hearty and homemade soup with fresh vegetables and brown rice in an herbed vegetable broth.
| Servings |
| 128 oz. servings |
| Servings |
| 128 oz. servings |
Ingredients
- 1 1/2 Tbsp olive or vegetable oil
- 1 cup yellow onion peeled and diced
- 1 cup celery diced
- 1 cup carrot peeled and diced
- 1 clove garlic peeled and minced
- 6 cups low sodium vegetable broth
- 2 cups canned diced tomatoes in juice
- 4 oz fresh green cabbage, shredded about 2/3 cup, packed
- 2/3 cup frozen whole kernel corn
- 2/3 cup frozen green beans, cut
- 2 1/2 tsp coarse kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1 each dried bay leaf
- 1 1/2 cups brown rice cooked according to package directions
- 2 Tbsp fresh parsley leaves, minced
Servings: 8 oz. servings
Units:
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Ingredients
Servings: 8 oz. servings
Units:
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Instructions
- In stockpot over medium-high heat, heat oil. Add onion, celery, carrot and garlic. Saute until onion is translucent, 3 to 5 minutes. Stir in broth.
- Add tomatoes, cabbage, corn, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat. Cover. Simmer 15 minutes.
- Add frozen beans. Cover. Simmer until vegetables are tender, 5 to 7 minutes. Discard bay leaf.
- Stir in brown rice and parsley. Cook until heated. Serve hot.
Nutrition Facts
| Calories | 90kcal |
| Total FatSaturated FatTrans Fat | 2.5g0g0g |
| Cholesterol | 0mg |
| Sodium | 380mg |
| Total CarbDietary FiberSugars | 15g2g4g |
| Protein | 2g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.