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Low Fat Veggie Soup
1 3/4 cup plus 2 tablespoon water
1/2 cup brown rice, uncooked
1 medium green pepper, chopped and seeded
1 small onion, chopped
1 celery stalk, sliced
1 yellow squash, chopped
2 medium carrots, sliced
1 tablespoon vegetable oil or olive oil
2 1/2 cups chicken broth, homemade or low-sodium canned
1 tablespoon chopped fresh basil OR 1 tsp dried basil
1 tablespoon chopped fresh parsley OR 1 tsp dried parsley
1/2 tsp pepper
Bring 1 3/4 cups of water to a boil in a 2-quart pot. Add brown rice, cover and cook over low heat for 50 minutes.
In a large pot, heat oil over medium heat and add chopped vegetables and the remaining 2 tablespoon of water. Cook until softened. Add chicken broth, basil, parsley and pepper and cook over medium-high heat until it comes to a boil.
Reduce heat to low, cover and cook 30 minutes. Add cooked brown rice and heat over low another 5 minutes.
Makes 6 servings.
Calories.....117.....Fat.....3.5 g......Fiber......3.7 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
