BROWN RICE SOUP RECIPES

Name: Brown Rice & Vegetable Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 15 cups, 15 serving(s)
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 mushroom; 1 cup onion; 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)

BROWN RICE & VEGETABLE SOUP RECIPE - FOOD.COM

Brown Rice & Vegetable Soup Recipe - Food.com image

This is one of our favorite soups, we add barley sometime in place of the rice. You could also use millet.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 15 cups, 15 serving(s)

Number Of Ingredients 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 mushroom
1 cup onion
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)

Steps:

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.

Nutrition Facts : Calories 82.4, FatContent 1.4, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 18.2, CarbohydrateContent 15.9, FiberContent 1.7, SugarContent 1.6, ProteinContent 1.9

LENTIL AND BROWN RICE SOUP RECIPE - FOOD.COM

Lentil and Brown Rice Soup Recipe - Food.com image

Healthful and hearty. A good soup to make a lot of and have as a stand-by in the freezer for a quick, nutritious meal.

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

5 cups chicken broth or 5 cups vegetable broth
1 1/2 cups lentils, picked over and rinsed
1 cup brown rice
1 (2 lb) can tomatoes, drained,reserving juice,and chopped
3 carrots, halved lengthwise and cut crosswise into ¼ inch pieces
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled oregano
1/4 teaspoon crumbled dried thyme
1 bay leaf
1/2 cup minced fresh parsley
2 tablespoons cider vinegar
1 lb smoked sausage (optional)

Steps:

Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
Stir in parsley and vinegar and season to taste.
Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve

Nutrition Facts : Calories 257.7, FatContent 2.7, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 663.4, CarbohydrateContent 46.2, FiberContent 8.3, SugarContent 8.2, ProteinContent 13.2

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