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    You are in: Home / Recipes / Brown Rice & Vegetable Soup Recipe
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    Brown Rice & Vegetable Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on June 14, 2009

      great recipe! TY for posting! I made some changes however-portion control being one. I dbld ALL the veggies w/the expection of carrots, added 2 cans of S&W NW White Beans, peeled my potatoes, used all chicken broth, NO H20 here, and kept it @ 7 cups. I didn't hv any garlic, so I used Garlic Powder in place thereof. Fabulous w/sourdough rounds!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2003

      Reminded me of oxtail soup in consistency and even in taste thanks to the celery. The servings are small. Two adults and a toddler polished this one off in one sitting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2011

      Other than the rice I made this just like the recipe said, I used barley, we like barley you get a goo chew on it and it's a bit better for me than rice. It was very nice and would make it again I particularly liked the choice of herbs and I maybe put in just a wee bit more of them. thank you for posting. made for the diabetic forum.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Brown Rice & Vegetable Soup

    Serving Size: 1 (155 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 82.3
     
    Calories from Fat 12
    15%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 18.2 mg
    0%
    Total Carbohydrate 15.9 g
    5%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.6 g
    6%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    fat-free low-sodium chicken broth

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