Vegetable Rice Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegetable Rice Soup calories by ingredient
Introduction
A hearty, warming soup, that can easily be made vegetarian by using vegetable stock. A hearty, warming soup, that can easily be made vegetarian by using vegetable stock.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)
Tips
I like it thicker and more stew-like. You can also add any kind of beans, garlic, parsley, chili or other flavourings.
It's delicious and filling. A winter favourite.
Directions
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.