Veggie Soup
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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
directions
- 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.
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Reviews
-
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
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This soup was great, lots of flavor. I tried to cook the brown rice first but found it turned out mushy. So I added 1/2 cup uncooked brown rice and simmered the soup for 1 1/2 hours or so and that worked well. I also added about a cup of water and 2 1/2 more cups of broth. This is definately a keeper. Thanks.
RECIPE SUBMITTED BY
Dancer
Guelph, 0