Medley of Vegetables Soup
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Medley of Vegetables Soup calories by ingredient
Introduction
Hearty soup with quinoa, brown rice and wild rice, Vegetables include asparagus, mushrooms, carrots, and Yukon gold potatoes. Hearty soup with quinoa, brown rice and wild rice, Vegetables include asparagus, mushrooms, carrots, and Yukon gold potatoes.Number of Servings: 24
Ingredients
-
2 Quarts Vegetable Stock
2-1.5 Oz. Cans Diced Tomatoes , no salt added
1/4 Cup rinsed dry Quinoa
1/4 Cup Brown Rice
1 Cup Diced Onions
4 Cloves Garlic pressed
1-14.5 oz. Can Garbanzo Beans
1 Cup Sliced Carrots
2 Cups Fresh Asparagus, tips reserved
3 Lg. Yukon Gold Potatoes diced
1 Cup Sliced Mushrooms
1 Cup Frozen Peas
1 Tsp. Black Pepper Fresh ground
1 Tbs. Lizzie's Kitchen Herbs de Provence
1 Cup diced Celery with tops
1 Cup Cooked Wild Rice
Fresh Herbs, your choice, oregano, thyme, rosemary, marjoram, cilantro
Directions
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.