Fall veggie soup

Name: Fall veggie soup Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: Onions raw 1 cup chopped (remove); Chicken Broth 8 cup (8 fl oz) (remove); Carrots raw 2 medium (remove); *Potato raw 2 small (1-3/4 to 2-1/2 dia.) (remove); *Brown Rice medium grain 1 cup (remove); *Del Monte Petite Cut Diced Tomatoes 2 cup (remove); Beans red kidney 1 cup (remove); Spinach frozen 1 package (10 oz) yields (remove); Zucchini 2 cup sliced (remove); 2 garlic; olive oil; 1 tsp dried thyme; 1 tsp salt; pepper to taste

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 8

Ingredients

Onions, raw, 1 cup, chopped (remove)Chicken Broth, 8 cup (8 fl oz) (remove)Carrots, raw, 2 medium (remove)*Potato, raw, 2 small (1-3/4" to 2-1/2" dia.) (remove)*Brown Rice, medium grain, 1 cup (remove)*Del Monte Petite Cut Diced Tomatoes, 2 cup (remove)Beans, red kidney, 1 cup (remove)Spinach, frozen, 1 package (10 oz) yields (remove)Zucchini, 2 cup, sliced (remove)2 garlicolive oil1 tsp dried thyme 1 tsp saltpepper to taste

Directions

in large pot, saute onion, and garlic in olive oil. Add broth, carrots, potatoes, rice, thyme and salt. Bring to boil. At boil reduce heat and simmer for 30 minutes. add tomatoes, beans, spinach and zucchini. Simmer for 20 more minutes. Add pepper if desired

Serving Size: 8 bowls

Number of Servings: 8

Recipe submitted by SparkPeople user CINDYLOUWHO962.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 138.5
Total Fat: 1.0 g
Cholesterol: 5.0 mg
Sodium: 1,227.5 mg
Total Carbs: 28.6 g
Dietary Fiber: 6.7 g
Protein: 6.1 g

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