Garden Vegetable Rice Soup Recipes

GARDEN VEGETABLE RICE SOUP

Garden Vegetable Rice Soup image

"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

Ingredients

1-1/2 teaspoons minced garlic
2 tablespoons olive oil
1/4 cup uncooked long grain rice
2 cans (14-1/2 ounces each) chicken broth
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/2 cup thinly sliced fresh carrots
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
Dash pepper
2 medium zucchini, sliced
6 plum tomatoes, chopped

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.

GARDEN VEGETABLE SOUP

Garden Vegetable Soup image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

GARDEN VEGETABLE SOUP

Garden Vegetable Soup image

During the Depression, the backyard garden was the source for most of our food. I can remember picking fresh vegetables and then enjoying the mouthwatering aroma as this soup simmered for hours. We children could hardly wait for our dinner of soup, hot rolls and apple pie!-Dorothy Miller, Royersford, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 2h55m

Yield 10 servings (about 3 quarts).

Number Of Ingredients 12

Ingredients

1 small head cabbage (about 1 pound), chopped
3 medium green peppers, chopped
2 medium sweet red peppers, chopped
5 medium onions, chopped
3 celery ribs, chopped
6 medium tomato or 1 can (28 ounces) diced tomatoes
4 cups chicken broth
1 bay leaf
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
Salt and pepper to taste

Steps:

In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

VEGETABLE AND RICE SOUP

Vegetable and Rice Soup image

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

Ingredients

3 cups chicken broth
1 stalk celery, finely diced
1 small carrot, finely diced
1/2 small onion, finely diced
3 garlic cloves, finely diced
1 Thai peppers, red, hot, finely diced
1 tablespoon lemon juice
1/2 cup cooked rice
salt

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

VEGETABLE-RICE SOUP

Vegetable-Rice Soup image

Make and share this Vegetable-Rice Soup recipe from Food.com.

Provided by yewoinfamilycooking

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tomatoes (seeded, diced)
2 scallions (chopped) or 2 green onions (chopped)
2 stalks celery (chopped)
2 carrots (peeled, chopped)
1 cup cauliflower (cut into small florets)
1 sweet pepper (seeded and diced)
4 tablespoons extra virgin olive oil
3 tablespoons white rice
1 teaspoon fresh basil (diced)
1 zucchini (chopped)
1/2 teaspoon fresh parsley (diced)
1/2 teaspoon fresh garlic (minced)
6 cups water or 6 cups vegetable stock
1/4 teaspoon black pepper
salt

Steps:

In cooking pot, sauté carrots, celery, scallion, cauliflower with 2 tablespoon of oil and garlic till tender.
Add the vegetable stock or water; 2 tablespoons of oil and boil it for 5 minutes.
To the boiling vegetables, add rice, zucchini, sweet pepper, basil and parsley.
In a medium heat, cook the soup for 45 minutes; add black pepper and salt.
Serve it hot.
P.S. if you are not on Lent or a vegan, you may add cream or plain yogurt. If you prefer spicy soup, you may add chili powder (berbere) or tabasco.

Nutrition Facts : Calories 196.9, Fat 13.9, SaturatedFat 2, Sodium 61, Carbohydrate 17.2, Fiber 3.8, Sugar 5.4, Protein 2.8

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