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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 179.1
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 53.0 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 6.7 g
  • Protein: 5.5 g

View full nutritional breakdown of Vegetable and Rice Soup calories by ingredient
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Vegetable and Rice Soup

Submitted by: SNOWHIT

Introduction

Over a serving of veggies in each serving. Made with home canned tomatoes or fresh and homemade veggie broth. Over a serving of veggies in each serving. Made with home canned tomatoes or fresh and homemade veggie broth.
Number of Servings: 6

Ingredients

    1 T olive oil
    1 medium yellow onion, diced
    3 cups veggie broth (from homemade or no sodium)
    1 quart home canned crushed tomatoes
    3 cups frozen mixed veggies (used pict sweet with corn, peas, carrots and green beans)
    2 cloves garlic, cut or minced
    1 1/3 cups cooked brown rice
    spices as desired. I used rosemary, sage, oregano, and a dried cayenne pepper, plus about .5 cup fresh parsley.

Directions

Heat olive oil. Add diced onion and cook until browned/translucent. Add broth, tomatoes, frozen veggies, and garlic. Bring to a simmer and add rice and spices, simmer for 5-10 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user WHITNEYBROOK.






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