Brown Rice Vegetable Soup Recipes
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.
VEGETABLE BROWN RICE
Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.
Nutrition Facts : Calories 305 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.
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.
CHICKEN AND BROWN RICE SOUP
A low calorie soup that's easy to make.
Provided by grayartist
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h55m
Yield 10
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
- Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 15.4 g, Cholesterol 14.2 mg, Fat 1.2 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 0.2 g, Sodium 759 mg, Sugar 1.8 g
QUICK VEGETARIAN EGG-LEMON SOUP WITH BROWN RICE
I hesitate to call this vegetarian egg-lemon soup avgolemono because purists will insist that soup must contain chicken, and this one does not. This incredibly simple, wonderfully quick, and surprisingly nutritious recipe is perfect to make on cold, wet weeknights. My 7-year-old loves this very lemony, creamy soup, and so do I. If you want a thicker soup, add another half-cup of rice. If you aren't vegetarian, you can saute a few shrimp to add to your bowl.
Provided by Just Joely
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 23m
Yield 6
Number Of Ingredients 7
Steps:
- Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.
- Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.
- Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 20.4 g, Cholesterol 186 mg, Fat 6.1 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 1.5 g, Sodium 713.1 mg, Sugar 4.9 g
CHUNKY VEGETABLE & BROWN RICE SOUP
Brown rice makes this vitamin-packed soup a great low-GI option. If you've got leftovers, serve it puréed the next day for a change
Provided by Justine Pattison
Time 1h8m
Number Of Ingredients 10
Steps:
- Heat the oil in a large non-stick pan and add the onion, garlic, celery, carrots, parsnips and thyme. Cover with a lid and cook gently for 15 mins, stirring occasionally, until the onions are softened and beginning to colour. Add the rice and pour in 1.2 litres cold water. Bring to the boil, then reduce the heat to a simmer and cook, uncovered, for 15 mins, stirring occasionally.
- Season the soup with plenty of ground black pepper and salt to taste, then stir in the leeks. Return to a gentle simmer and cook for a further 5 mins or until the leeks have softened. Adjust the seasoning to taste and blitz half the soup with a stick blender, leaving the other half chunky, if you like. Top with the parsley and serve in deep bowls.
Nutrition Facts : Calories 261 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
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