Brown Rice & Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is one of our favorite soups, we add barley sometime in place of the rice. You could also use millet. 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) |
Directions:
1. In a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery.
2. Bring to a boil, reduce heat and simmer for 30 minutes.
3. Meanwhile saute onions, mushrooms and garlic in olive oil.
4. Add onion mixture, zucchini and seasoning to the soup.
5. Continue to cook on medium-low for another 30 minutes until rice and vegetables are tender.
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