No Room for Seconds Vegetable Soup
This recipe comes to us from our friend, and extended Rice House family member, Laura. She states that this soup is "simply amazing."
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|
| 6 |
cups vegetable bouillon, salt free; preferably using Rapunzel’s Vegetable Bouillon* |
| ½ |
head cabbage (purple is fun!) |
| 5-6 |
large carrots |
| 5-7 |
celery stalks |
| 1 |
can chopped stewed tomatoes, salt free |
| 1 |
small onion |
| 1 |
Tbs garlic, minced |
| 1 |
tsp herbs de province |
| ½ |
tsp freshly ground black pepper |
| ½ |
tsp cumin |
| 1 |
Tbs extra virgin olive oil |
Chop all vegetables except tomatoes into large chunks (no smaller than ¾" pieces). Bring your vegetable stock to a boil, and combine all ingredients except for your tomatoes. Simmer on a low heat for an hour, or until vegetables are tender, then and add tomatoes. Serve HOT!
YIELD: 4 servings
Each serving contains approximately: Calories 187, Fat Calories 66, Fat 7g, Saturated Fat 0.6g, Cholesterol 0mg, Protein 7g, Carbohydrate 24g, Dietary fiber 7g, Sodium 124mg, Omega 3 fatty acids 0.1g
From The Rice Diet Cookbook, available now at the Rice Diet Store.
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