Medley of Vegetables Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 Quarts Vegetable Stock2-1.5 Oz. Cans Diced Tomatoes , no salt added1/4 Cup rinsed dry Quinoa1/4 Cup Brown Rice1 Cup Diced Onions4 Cloves Garlic pressed1-14.5 oz. Can Garbanzo Beans1 Cup Sliced Carrots2 Cups Fresh Asparagus, tips reserved3 Lg. Yukon Gold Potatoes diced1 Cup Sliced Mushrooms1 Cup Frozen Peas1 Tsp. Black Pepper Fresh ground1 Tbs. Lizzie's Kitchen Herbs de Provence 1 Cup diced Celery with tops1 Cup Cooked Wild RiceFresh Herbs, your choice, oregano, thyme, rosemary, marjoram, cilantro
Bring vegetable stock and canned tomatoes to a boil. Add Quinoa, and brown rice and reduce to a simmer.
Meanwhile, dice onions and celery and press garlic cloves and add to the soup. Simmer 15 minutes.
Add the sliced carrots, asparagus reserving the tips to be added at the end. Add the potatoes with the wild rice that is pre-cooked.
Stir in the Herbs de Provence and Black Pepper.
Simmer until the vegetables are almost tender.
Add the mushrooms and fresh herbs and simmer 10 minutes.
Stir in the frozen peas and asparagus tips just before serving.
This recipe makes 24 one cup servings.
Garnish with Italian Parsley.
Serve with crusty French bread.
Number of Servings: 24
Recipe submitted by SparkPeople user LAVENDERLILY.
Meanwhile, dice onions and celery and press garlic cloves and add to the soup. Simmer 15 minutes.
Add the sliced carrots, asparagus reserving the tips to be added at the end. Add the potatoes with the wild rice that is pre-cooked.
Stir in the Herbs de Provence and Black Pepper.
Simmer until the vegetables are almost tender.
Add the mushrooms and fresh herbs and simmer 10 minutes.
Stir in the frozen peas and asparagus tips just before serving.
This recipe makes 24 one cup servings.
Garnish with Italian Parsley.
Serve with crusty French bread.
Number of Servings: 24
Recipe submitted by SparkPeople user LAVENDERLILY.
Nutritional Info Amount Per Serving
- Calories: 84.6
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 74.7 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 2.9 g
- Protein: 3.2 g
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