Vegetable Soup with Brown Rice
Hearty and homemade soup with fresh vegetables and brown rice in an herbed vegetable broth.
Servings 12 8 oz. servings
Calories 90kcal
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
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
Calories: 90kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2.5g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 380mg | Fiber: 2g | Sugar: 4g