Description
This is a tasty, low-fat soup. It’s all vegetables, beans and rice so there’s not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.
Ingredients
- ¾ cup chopped celery
- ¾ cup chopped onion
- 1 cup chopped carrots
- 1 (14.5 ounce) can diced tomatoes, drained
- 3 cups tomato-vegetable juice cocktail
- 2 cups water
- 1 leek, chopped
- 1 potato, peeled and cubed
- 1 (15 ounce) can peas, drained
- 1 (15 ounce) can whole kernel corn, drained
- 2 (15 ounce) cans garbanzo beans, drained
- 1 cup long-grain white rice
- 1 tablespoon soy sauce
- ¼ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 teaspoon dried dill weed
Instructions
- Combine celery
- onion
- carrots
- tomatoes
- tomato-vegetable juice
- water
- leek
- potato
- peas
- corn
- garbanzo beans
- rice
- soy sauce
- thyme
- ground black pepper
- garlic powder
- and dill weed in a large pot over high heat.
- Bring to a boil
- reduce heat
- and simmer until vegetables are tender
- about 30 minutes.
Servings: 7