VEGETARIAN VEGETABLE RICE SOUP RECIPE RECIPES
VEGETARIAN LEMON-RICE SOUP RECIPE | ALLRECIPES
My Greek grandma's recipe made vegetarian. This was the soup that she made me whenever I was sick, instead of chicken noodle soup. It's rich, creamy, and soothing!
Provided by SARAHLIZZ3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes.
- Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs.
- Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 158.3 calories, CarbohydrateContent 25.1 g, CholesterolContent 139.5 mg, FatContent 4.5 g, FiberContent 3.8 g, ProteinContent 7.6 g, SaturatedFatContent 1.2 g, SodiumContent 553.8 mg, SugarContent 3.3 g
GARDEN VEGETABLE RICE SOUP RECIPE: HOW TO MAKE IT
“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
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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Reviews 4.4
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Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes
Calories 140.4 calories per serving
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Reviews 4.4
Total Time 50 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes
Calories 140.4 calories per serving
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