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.
Ingredients1 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
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
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!