R & S: Vegetable Rice Soup

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* Exported from MasterCook *

 

Vegetable Rice Soup

 

Recipe By :Robin Robertson

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 large onion -- chopped

2 whole carrots -- chopped

1/2 cup chopped celery

1 clove garlic -- minced

6 cups water

2 tablespoons tamari or other soy sauce

2 teaspoons vegetable bouillon granules

1 cup frozen peas

salt and pepper -- to taste

2 cups cooked rice

1 tablespoon minced parsley -- for garnish

 

Heat the oil in a large saucepan over medium heat until hot. Add the onion,

carrots, celery, and garlic, cover and cook, stirring occasionally, unitl

softened, about 5 minutes. Add the water, tamari, and vegetable bouillon and

bring to a simmer, then reduce the heat to low and simmer, until the vegetables

are tender, about 15 minutes. Add the peas and salt and pepper to taste and

gently cook 5 minutes longer. Stir in the rice and heat through, then ladle

into bowls. Garnish with the parsley.

 

Source:

" Rice & Spice "

 

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Per Serving (excluding unknown items): 166 Calories; 3g Fat (17.0% calories from

fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 64mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0