How To Make Vegetable Rice Soup
Try out this filling rice soup packed with nutritious vegetables and a savory broth for dinner tonight! Cook this up in just under 30 minutes.
Preparation: 10 minutes
Cooking: 16 minutes
Total: 26 minutes
Serves:
Ingredients
- ¼cuponion,chopped
- 2garlic cloves,minced
- small diced tomatoes,1 can, low sodium, with juice
- 1cupcabbage,chopped
- ¼cupcarrot,chopped
- ¼cupgreen beans,chopped
- ½cupbell pepper,chopped
- ¾cupbroccoli,chopped, or zucchini
- 5cupsbeef broth,low sodium
- 2bay leaves
- ½tspthyme
- ½tspbasil
- pepper,to taste
- 2cupsbrown rice,cooked
Instructions
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In a large pot, cook the onion, garlic, carrots, beans and cabbage over medium heat until slightly softened.
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Stir in the bell peppers, undrained tomatoes, broth, bay leaves, thyme, basil, and pepper.
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Simmer 6 to 7 minutes.
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Add in the zucchini or broccoli and rice, then simmer for an additional 5 minutes.
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Remove the bay leaves.
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Serve, and enjoy!
Nutrition
- Calories: 416.00kcal
- Fat: 3.08g
- Saturated Fat: 0.67g
- Monounsaturated Fat: 1.08g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 83.27g
- Fiber: 5.66g
- Sugar: 4.42g
- Protein: 14.56g
- Sodium: 614.84mg
- Calcium: 92.80mg
- Potassium: 1020.31mg
- Iron: 3.25mg
- Vitamin A: 103.22µg
- Vitamin C: 49.88mg
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