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Brown Rice and Vegetable Soup
Crafted with ease and taste in mind, this recipe is a great choice.
Servings:
4
Calories:
240 kcal
Cuisine:
Vegetarian, Vegan
Ingredients
- 2 ½ vegetable stock
- 1 onion diced, large
- 2 garlic large cloves
- 1 tablespoon olive oil
- 2 cups mushroom chopped
- 2 celery chopped, stalks
- 1 carrot peeled and chopped, large
- 1 tomato chopped, large
- 1 green bell pepper pepper, chopped
- 2 cups cabbage I used a mixture of purple and green, shredded
- ¾ cup brown rice
- 2 teaspoons rosemary chopped, fresh
- salt to taste
- black pepper to taste
- ¼ cup parsley to serve, fresh
Instructions
- Place a large pot over a medium heat. Add the olive oil, onion, celery, and garlic and cook until the onion is translucent.
- Add the rosemary, tomato, mushrooms, capsicum, cabbage, salt and pepper, carrot, and rice. Cook until the cabbage begins to soften before adding the vegetable stock.
- Simmer and cook until the rice is softened.
- Stir through the fresh parsley to serve.
Cup of Yum
Nutrition Information
Calories
240kcal
(12%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
38mg
(2%)
Potassium
745mg
(16%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
3277IU
(66%)
Vitamin C
49mg
(54%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 240
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 38mg | 2% |
| Potassium | 745mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 3277IU | 66% |
| Vitamin C | 49mg | 54% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.