Brown Rice & Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 116.9
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 609.0 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.8 g

View full nutritional breakdown of Brown Rice & Vegetable Soup calories by ingredient
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Number of Servings: 8



    * 8 Cups of vegetable stock
    * 1 large onion, diced
    * 2 large cloves of garlic
    * 1 tablespoon of olive oil
    * 2 cups of chopped mushrooms
    * 2 stalks of celery, chopped
    * 1 large carrot, peeled and chopped
    * 1 large tomato, chopped
    * 1 green capsicum (pepper), chopped
    * 2 cups of shredded cabbage (I used a mixture of purple and green)
    * 3/4 of a cup of brown rice
    * 2 teaspoons of fresh rosemary,chopped
    * salt and pepper to taste
    * 1/4 cup of fresh parsley, to serve


1. Place a large pot over a medium heat. Add the olive oil, onion, celery and garlic and cook until the onion is translucent.
2. Add the rosemary, tomato, mushrooms, capsicum, cabbage, salt and pepper, and carrot, as well as the rice and cook until the cabbage begins to soften before adding the vegetable stock.
3. Simmer and cook until the rice is softened.
4. Stir through the fresh parsley to serve.

Serving Size: Serves 8

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