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Easy Vegetable Soup

Nutrition Facts
Servings per Recipe:
6 servings
 Amount Per Serving
Calories 150
Fat 4g
Sodium 320mg
Total carbohydrate 23g
Fiber 2
Protein  5g
2 tsp. oil
1 small onion, chopped
1/2 tsp. garlic powder
1/2 tsp. basil
1 cup water
1 can (10.75 ounces) reduced sodium chicken broth
1 can (14.5 ounces) stewed tomatoes
1 cup frozen or canned corn
1 cup instant brown rice, uncooked
1/3 cup parmesan cheese
  1. Heat oil in large saucepan. Add onion and cook until tender.
  2. Add garlic, basil, water, broth and tomatoes with juice.
  3. Bring to a boil and then reduce heat. Cover and simmer for 7 minutes.
  4. Add corn and rice. Cover and simmer 10 minutes or until rice is cooked.
  5. Pour into bowls and top with parmesan cheese.

Keywords: broth, cheese, corn, rice, soup, vegetables

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