Vegetable Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken (or vegetable) stock, 1000 ml (1 litre or one quart) Cabbage, fresh, sliced/chopped, 400 grams (14 oz) Carrots, sliced, 360 grams (4 large) Onions, raw, 120 grams (1 medium) Celery, raw, 200 grams (3 stalks) Canned Tomatoes, 400 grams (1 can) *Brown Rice, long grain, .5 cup (100 grams, or 3.5 oz)
Place stock in pot.
Chop/slice all vegetables into bite sized pieces. Add to stock.
Measure rice into cup and add to stock.
Simmer 30, until vegetabales and rice are tender.If you simmer longer, the rice will soften and the soup will thicken and be more like a stew.
Add salt and pepper to taste.
Serving Size: 6 400 gram or 14 ounce servings (a normal sized bowlful)
Number of Servings: 6
Recipe submitted by SparkPeople user VERDANT1.
Chop/slice all vegetables into bite sized pieces. Add to stock.
Measure rice into cup and add to stock.
Simmer 30, until vegetabales and rice are tender.If you simmer longer, the rice will soften and the soup will thicken and be more like a stew.
Add salt and pepper to taste.
Serving Size: 6 400 gram or 14 ounce servings (a normal sized bowlful)
Number of Servings: 6
Recipe submitted by SparkPeople user VERDANT1.
Nutritional Info Amount Per Serving
- Calories: 146.3
- Total Fat: 2.6 g
- Cholesterol: 5.0 mg
- Sodium: 412.0 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 5.2 g
- Protein: 7.3 g
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