RICE AND VEGETABLE SOUP RECIPES

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VEGETABLE AND RICE SOUP RECIPE - FOOD.COM



Vegetable and Rice Soup Recipe - Food.com image

Make and share this Vegetable and Rice Soup recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2 bowls, 1-2 serving(s)

Number Of Ingredients 9

3 cups chicken broth
1 stalk celery, finely diced
1 small carrot, finely diced
1/2 small onion, finely diced
3 garlic cloves, finely diced
1 Thai peppers, red, hot, finely diced
1 tablespoon lemon juice
1/2 cup cooked rice
salt

Steps:

  • Heat broth to simmering in sauce pan.
  • Meanwhile chop all vegetables and add to the broth along with lemon juice and rice.
  • Let simmer for approx 30 min or until vegetables are soft.
  • Add salt to taste.

Nutrition Facts : Calories 295.7, FatContent 4.7, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 2309.5, CarbohydrateContent 42.6, FiberContent 3.1, SugarContent 7.2, ProteinContent 18.8

GARDEN VEGETABLE RICE SOUP RECIPE: HOW TO MAKE IT



Garden Vegetable Rice Soup Recipe: How to Make It image

“Cooking with vegetables seems quick and healthy. This meatless soup makes a great dinner with a salad or slice of bread.” Jennifer Black - San Jose, California

Provided by Taste of Home

Categories     Lunch

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1-1/2 teaspoons minced garlic
2 tablespoons olive oil
1/4 cup uncooked long grain rice
2 cans (14-1/2 ounces each) chicken broth
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/2 cup thinly sliced fresh carrots
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
Dash pepper
2 medium zucchini, sliced
6 plum tomatoes, chopped

Steps:

  • In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months., To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender., To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Nutrition Facts : Calories 87 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 753mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

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