Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. 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.
  2. In a large pot, heat oil over medium heat and add chopped vegetables and the remaining water.
  3. Cook until softened.
  4. Add chicken broth, basil, parsley and pepper and cook over medium-high heat until it comes to a boil.
  5. Reduce heat to low, cover and cook 30 minutes.
  6. Add cooked brown rice and heat over low another 5 minutes.

Reviews

(4)
Most Helpful

This is a great dieting soup - it is nutritious and tastes really good (even better the next day).

maureen wilson April 19, 2001

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.

Bergy May 30, 2001

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

kindcook June 09, 2006

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