Vegetable Soup with Brown Rice
Hearty and homemade soup with fresh vegetables and brown rice in an herbed vegetable broth.
|
|
Vegetable Soup with Brown Rice
Hearty and homemade soup with fresh vegetables and brown rice in an herbed vegetable broth.
|
| Servings |
| 128 oz. servings |
|
|
Ingredients
- 1 1/2Tbsp olive or vegetable oil
- 1cup yellow onionpeeled and diced
- 1cup celerydiced
- 1cup carrotpeeled and diced
- 1clove garlicpeeled and minced
- 6cups low sodium vegetable broth
- 2cups canned diced tomatoes in juice
- 4oz fresh green cabbage, shreddedabout 2/3 cup, packed
- 2/3cup frozen whole kernel corn
- 2/3cup frozen green beans, cut
- 2 1/2tsp coarse kosher salt
- 1/2tsp ground black pepper
- 1/2tsp dried thyme
- 1each dried bay leaf
- 1 1/2cups brown rice cooked according to package directions
- 2Tbsp fresh parsley leaves, minced
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.