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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired. Ingredients:
3/4 cup chopped celery |
3/4 cup chopped onion |
1 cup chopped carrots |
1 (14.5 ounce) can diced tomatoes, drained |
3 cups tomato-vegetable juice cocktail |
2 cups water |
1 leek, chopped |
1 potato, peeled and cubed |
1 (15 ounce) can peas, drained |
1 (15 ounce) can whole kernel corn, drained |
2 (15 ounce) cans garbanzo beans, drained |
1 cup long-grain white rice |
1 tablespoon soy sauce |
1/4 teaspoon dried thyme |
1/2 teaspoon ground black pepper |
1/4 teaspoon garlic powder |
1 teaspoon dried dill weed |
Directions:
1. In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
2. Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
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