Cabbage Bean & Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* Water, tap, 6 cup (8 fl oz) or homemade sodium free, fat free broth * *Brown Rice, long grain, 1 cup [dry] * Bay Leaf, 1 or 2. Remove before serving. * Onions, raw, 1 cup, chopped * Celery, raw, 2 stalk, large (11"-12" long) * Carrots, raw, 2 medium * Edamame, frozen, unprepared, 1 Cup [or substitute frozen corn] * Cabbage, fresh, 1 head, medium (about 5-3/4" dia) * *Del Monte Diced Tomato, 28 oz * Beans, navy, 1.25 cup Add no sodium seasonings of choice.
Dutch oven on stove top. Add water and rice and turn on heat at Medium to Medium-High while prepping the veggies.
Add ingredients in order listed. Chop the onion, celery, carrots and cabbage.
Once pot is simmering, turn heat down to low and place lid so that it is slightly vented. simmer about 2 hours or until veggies are well done.
Makes at least 12 cups.
Reheats well.
Number of Servings: 12
Recipe submitted by SparkPeople user 60SIXTY.
Add ingredients in order listed. Chop the onion, celery, carrots and cabbage.
Once pot is simmering, turn heat down to low and place lid so that it is slightly vented. simmer about 2 hours or until veggies are well done.
Makes at least 12 cups.
Reheats well.
Number of Servings: 12
Recipe submitted by SparkPeople user 60SIXTY.
Nutritional Info Amount Per Serving
- Calories: 117.9
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 175.8 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 6.7 g
- Protein: 5.4 g