Vegetable Soup on the Double

PaulaG's Note:

I needed something for lunch the other day that was healthy and good. This was originally made using Success Boil in Bag Brown Rice and the recipe now has been updated to show that 1 cup of cooked brown rice is used in the recipe. Hope you enjoy!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 -1 ½ cup cooked brown rice , warm
• 1 medium onion , chopped
• 2 -3 garlic cloves , minced
• 2 -3 celery ribs , sliced thin
• 1 medium carrot , sliced thin
• 1 medium yellow squash , sliced thin
• ½ teaspoon oregano
• ¼ teaspoon basil
• 2 (14 ounce) cans low sodium chicken broth
• 1 (14 ounce) can diced tomatoes
• fresh ground black pepper

Directions:

1. In food processor, chop onion and garlic.
2. Place the slicer blade on the food processor and slice all the vegetables.
3. In a large saucepan add the broth, tomatoes, vegetables and spices.
4. Cover and bring to a boil over medium high heat.
5. Boil gently 15 to 20 minutes.
6. Vegetables will be crisp tender.
7. Add freshly ground black pepper to taste.
8. To serve: Divide the rice into 4 servings and place in serving bowls.
9. Ladle the hot vegetable soup over the rice and enjoy.

Reviews

[Annacia]

Excellent soup that is thick, hearty and full of good things. I used some black beans for the squash because I had them needing to be used up. I didn't have type of rice ask for so I used 1/4 cup of raw brown rice and that worked very well. Very tasty lunch Paula. Thanks for posting.

[Junebug]

This soup was easy to prepare. I did add some chopped chicken and did not use the carrots, but added some chopped bell pepper. Other than that I followed the recipe. This was a very good and nutritious soup. Thanks for sharing your yummy recipe Paula! (I made this for my husband who is on the South Beach Diet, Phase II.)

[Roosie]

The summer weather here in San Francisco suddenly went from the mid 90s to the 50s-low 60s, and I figured this would be a perfect time to make this soup! I acutally didn't use Success rice- I used about 2-3 cups leftover brown rice. We didn't have any squash, but we added some red bell pepper and mushrooms. We sauteed the veggies before adding to the soup, too as we feel this gives them better flavor than just simmering. This soup was supremely easy- just the thing for a lazy sunday night supper. Very tasty and very healthy. I used organic fire roasted tomatoes, which added a great flavor. Oh, and we un-healthied this a tad by serving with just a dab of creme fraiche. Delicious and so easy! Very versatile recipe, too. Thanks for posting, Paula.