Prep 0 mins
Cook 0 mins
- 1 3⁄4 cups water
- 2 tablespoons water
- 1⁄2 cup brown rice, uncooked
- 1 medium green pepper, chopped and seeded
- 1 small onion, chopped
- 1 stalk celery, sliced
- 1 yellow squash, chopped
- 2 medium carrots, sliced
- 1 tablespoon vegetable oil or 1 tablespoon olive oil
- 2 1⁄2 cups chicken broth, homemade or low-sodium canned
- 1 tablespoon fresh basil or 1 teaspoon dried basil, chopped
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley, chopped
- 1⁄2 teaspoon pepper
- Bring 1 3/4 cups of water to a boil in a 2-quart pot. Add brown rice, cover and cook over low heat for 50 minutes.
- In a large pot, heat oil over medium heat and add chopped vegetables and the remaining water.
- Cook until softened.
- Add chicken broth, basil, parsley and pepper and cook over medium-high heat until it comes to a boil.
- Reduce heat to low, cover and cook 30 minutes.
- Add cooked brown rice and heat over low another 5 minutes.
This is a great dieting soup - it is nutritious and tastes really good (even better the next day).
This is a really good wholesome soup! We loved it. I cut back on the rice (1 Cup) and added an extra 1 1/2 cups of Chicken broth as we like our soup fairly thin. Thanks for the recipe. It is very easy to make.
We really enjoyed this soup. I've never had rice in a soup before but loved it in this; it really made it. I wanted a soup that was light as it was going to go with whole wheat bread and this was perfect. I added about a cup more broth as I had a little extra and I thought the soup needed it. It came out great! Thank you Dancer for another fantastic recipe. Kindcook