Vegetarian Rice And Veggie Soup Recipes

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VEGETARIAN RICE AND VEGGIE SOUP

I was just altering a couple of chicken, vegetable, and rice soup recipes to make a vegetarian soup one day and this is what I came up with! If you do decide to add Worthington Fri Chick to the soup also add in the gravy to give it even better flavor.

Provided by Enjolinfam

Categories     Rice

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12



Vegetarian Rice and Veggie Soup image

Steps:

  • In a large saucepan, combine all ingredients, except cooked brown rice, in a cooking pot and bring to a boil.
  • Reduce heat and simmer for about 15 minutes until vegetables are tender.
  • Stir in rice and remove from heat.

Nutrition Facts : Calories 181.2, Fat 2.9, SaturatedFat 0.7, Sodium 1019.3, Carbohydrate 28.5, Fiber 2.1, Sugar 2.9, Protein 9.5

8 cups mock chicken broth (I mix water and Mckays vegan chicken seasoning)
3/4 cup celery, chopped
3/4 cup carrot, chopped
3/4 cup cabbage, chopped
1 small red bell pepper, chopped
1/2 red onion, chopped (or 1 Tbsp minced onion)
1 tablespoon fresh oregano, chopped
1 teaspoon Mrs. Dash onion and herb seasoning
1 tablespoon lemon juice
1 cup brown rice, cooked
garlic salt, to taste
vegetarian chicken substitute (OPTIONAL, I like to use fri chick or soy curls) (optional)

VEGETARIAN LEMON-RICE SOUP

My Greek grandma's recipe made vegetarian. This was the soup that she made me whenever I was sick, instead of chicken noodle soup. It's rich, creamy, and soothing!

Provided by SARAHLIZZ3

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 5



Vegetarian Lemon-Rice Soup image

Steps:

  • Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes.
  • Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs.
  • Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 25.1 g, Cholesterol 139.5 mg, Fat 4.5 g, Fiber 3.8 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 553.8 mg, Sugar 3.3 g

4 cups vegetable broth
2 ½ ounces rice
3 eggs
2 lemons, juiced
salt and ground black pepper to taste

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



Chicken, Rice and Vegetable Soup image

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

5 cups water
1 (14.5 ounce) can chicken broth
1 skinless, boneless chicken breast halves - cut into cubes
3 carrots, chopped
1 onion, chopped
3 stalks celery, chopped
2 cubes chicken bouillon
⅓ cup uncooked white rice
salt and pepper to taste

VEGETABLE-BEEF-BARLEY SOUP

Soup's on in short order with six simple ingredients!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 6



Vegetable-Beef-Barley Soup image

Steps:

  • In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
  • Stir in remaining ingredients. Heat to boiling. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until vegetables and barley are tender.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 35 mg, Fiber 6 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 9 g, TransFat 0 g

1/2 lb extra-lean (at least 90%) ground beef
1 can (14.5 oz) stewed tomatoes, undrained, cut up
1 can (14 oz) beef broth
1 can (8 oz) no-salt-added tomato sauce
1 cup frozen mixed vegetables (from 1-lb bag)
1/3 cup uncooked quick-cooking barley

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