VEGETABLE SOUP WITH RICE RECIPES

Name: Garden Vegetable Rice Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings (2 quarts).
Cuisine: Europe, Italian
Ingredients: 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

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

Ingredients

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.

CHICKEN, RICE AND VEGETABLE SOUP RECIPE | ALLRECIPES

Chicken, Rice and Vegetable Soup Recipe | Allrecipes image

A delicious blend of chicken, rice, and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer.

Provided by Gary Coveney

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

5 cups water
1 (14.5 ounce) can chicken broth
1 skinless, boneless chicken breast halves - cut into cubes
3 carrots, chopped
1 onion, chopped
3 stalks celery, chopped
2 cubes chicken bouillon
? cup uncooked white rice
salt and pepper to taste

Steps:

In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.

Nutrition Facts : Calories 140.4 calories, CarbohydrateContent 22.5 g, CholesterolContent 19.7 mg, FatContent 1 g, FiberContent 2.6 g, ProteinContent 9.7 g, SaturatedFatContent 0.2 g, SodiumContent 1101.6 mg, SugarContent 4.7 g

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