Brown Rice Vegetable SoupUser Submitted Recipe
2 cans fat free, low sodium chicken broth
5 cups water
3 medium carrots, peeled and sliced
1 cup celery
2 cups new potatoes, with skin
1 cup zucchini
1 cup mushrooms
1 cup onions
2 teaspoons thyme
2 teaspoons minced garlic
1 tablespoon olive oil
2 teaspoons black pepper
2 teaspoons oregano
1 bay leaf
1 cup brown rice
In a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery. Bring to a boil, reduce heat and simmer for 30 minutes.
Meanwhile saute onions, mushrooms and garlic in olive oil. Add onion mixture, zucchini and seasoning to the soup. Continue to cook on medium-low for another 30 minutes until rice and vegetables are tender.
ServingsSoup serves/makes 15
89 calories, 1 grams fat, 17 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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