VEGGIE RICE SOUP RECIPES

Name: Vegetable and Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 bowls, 1-2 serving(s)
Ingredients: 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

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

Ingredients

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

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.

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