Brown Rice & Vegetable Soup Recipe

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Ready in:

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 15

Ingredients:
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 pepper
2 teaspoons oregano
1 bay leaf
1 cup brown rice (or barley to increase fiber)

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Directions:

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.

Calories 68 Fat 1.2 g Fiber 1.8 g. Diabetic Exchange: 1 carbohydrate

This recipe from CDKitchen for Brown Rice & Vegetable Soup serves/makes 15

Recipe ID: 29426

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