Vegetable Rice Soup

This recipe came from the Patient Guide for the Detox program I’m doing. I cut it in half, sort of. Originally it was supposed to make 8 servings. My version was 4 hearty servings because I used the original amount of rice but cut the broth and tomatoes in half.

Ingredients

1 can diced tomatoes, no salt added
2-3 carrots, sliced
2-3 celery stalks, sliced
1 medium onion, diced
3 cups vegetable broth
2 cloves garlic, minced
fresh thyme and rosemary or herbs of your choice, chopped
1 bay leaf
1/3 cup brown rice
handful of fresh green beans, cut in thirds

Directions

In a large stockpot, saute onion, celery, carrots and garlic in olive oil. Add a pinch of salt and some fresh pepper as the veggies cook. Add stock, tomatoes, rice and fresh herbs. Bring to a boil then reduce and simmer, covered, for approximately 45 minutes. Add green beans and continue to simmer for about 10 minutes.
Remove bay leaf before serving

Notes:

The original recipe in the booklet was for minestrone. Use 2 cans of tomatoes (28oz total) and 6 cups of stock/water. With the green beans, add 1 16oz can of kidney beans. Since the second week of the program doesn’t allow kidney beans, they suggest omitting them and subbing other vegetables like spinach, cabbage, etc. I didn’t have any of that but I bet it would be good with bok choy.

I made this one night after dinner and portioned it out in to individual containers for easy lunches the rest of the week.

There is a lot of flexibility here and the prep work was really fast. I will definitely be making more of this soup, even when I’m not on a detox program. Any maybe next time I’ll remember to take a picture before I eat it all up!

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