GARDEN VEGETABLE RICE SOUP
"Cooking with vegetables seems quick and healthy. This meatless soup makes a great dinner with a salad or slice of bread." Jennifer Black - San Jose, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months., To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender., To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 753mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
SLOW-COOKED VEGETABLE WILD RICE SOUP
Steps:
- Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.
Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CHICKEN, RICE AND VEGETABLE SOUP
A delicious blend of chicken, rice, and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer.
Provided by Gary Coveney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
- Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 22.5 g, Cholesterol 19.7 mg, Fat 1 g, Fiber 2.6 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 1101.6 mg, Sugar 4.7 g
VEGETABLE AND RICE SOUP
Make and share this Vegetable and Rice Soup recipe from Food.com.
Provided by Deantini
Categories Clear Soup
Time 40m
Yield 2 bowls, 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Heat broth to simmering in sauce pan.
- Meanwhile chop all vegetables and add to the broth along with lemon juice and rice.
- Let simmer for approx 30 min or until vegetables are soft.
- Add salt to taste.
Nutrition Facts : Calories 295.7, Fat 4.7, SaturatedFat 1.3, Sodium 2309.5, Carbohydrate 42.6, Fiber 3.1, Sugar 7.2, Protein 18.8
SLOW-COOKER VEGETABLE RICE SOUP
Warm up with a bowlful of hearty soup. It can be ready and waiting!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h35m
Yield 7
Number Of Ingredients 13
Steps:
- In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and basil.
- Cover; cook on Low heat setting 6 to 8 hours.
- Stir in rice. Cover; cook on Low heat setting about 15 minutes longer or until rice is tender. Stir in basil.
Nutrition Facts : Calories 120, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1040 mg
BROWN RICE & VEGETABLE SOUP
This is one of our favorite soups, we add barley sometime in place of the rice. You could also use millet.
Provided by Dancer
Categories Rice
Time 1h20m
Yield 15 cups, 15 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery.
- Bring to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile saute onions, mushrooms and garlic in olive oil.
- Add onion mixture, zucchini and seasoning to the soup.
- Continue to cook on medium-low for another 30 minutes until rice and vegetables are tender.
SLOW-COOKED HARVEST VEGETABLE AND RICE SOUP
Make and share this Slow-Cooked Harvest Vegetable and Rice Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 8h20m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Add all the ingredients except the rice and basil to a large slow cooker.
- Cover and cook on LOW for 6-8 hours or until vegetables are tender.
- Add in rice; stir.
- Cover and cook on LOW for 15 minutes or until rice is tender.
- Stir in basil; taste and adjust seasoning with salt and pepper, if needed.
- Serve hot.
Nutrition Facts : Calories 100.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 353.6, Carbohydrate 21.9, Fiber 4.6, Sugar 3.6, Protein 4.2
CHICKEN AND VEGETABLE RICE SOUP
Because the produce in this soup is pureed, you can easily get children to eat their vegetables...without knowing it! Kids of all ages will surely savor this classic soup.
Provided by Taste of Home
Categories Lunch
Time 2h35m
Yield 20 servings (5 quarts).
Number Of Ingredients 10
Steps:
- Cut vegetables into 2-in. pieces; place in a 5-qt. Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. , Strain broth and skim fat. Remove chicken; cool. Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones. , Puree the vegetables and broth in a blender; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper.
Nutrition Facts : Calories 174 calories, Fat 4g fat (0 saturated fat), Cholesterol 41mg cholesterol, Sodium 57mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
TURKEY, VEGETABLE, AND RICE SOUP
Make and share this Turkey, Vegetable, and Rice Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Warm the oil in a large soup pot over medium heat.
- Add in the onion, celery, carrot, and bell pepper; stir/saute 3 minutes.
- Add in the mushrooms and garlic; stir/saute about 5 minutes or until vegetables are tender.
- Stir in rice; add in stock, salt, poultry seasoning, marjoram, and pepper; bring to a boil.
- Lower heat to medium-low, cover, and simmer for about 20 minutes or until the rice is tender.
- Add in turkey; simmer, uncovered, for about 10 minutes or until flavors are blended.
Nutrition Facts : Calories 206.3, Fat 7.2, SaturatedFat 1.4, Cholesterol 35.5, Sodium 444.6, Carbohydrate 18.8, Fiber 1.8, Sugar 3, Protein 16.6
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