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Oil-Free Super Vegetable and Rice Soup
A hearty detox soup full of vegetables

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Oil-Free Super Vegetable and Rice Soup

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Ingredients

Adjust Servings:
1 large, diced White Onion
3 cloves, minced Garlic
2 bunches, stem removed and chopped into bite sized pieces Kale
3 cans Organic Muir Glen Diced Roasted Tomatoes
3 large, sliced Carrots
1 12 ounce bag Frozen peas
1 12 ounce bag Frozen Corn
3 cups cooked Long-Grain Brown Rice
8 cups Organic Vegetable Broth
2 Tablespoons Garlic Powder
1/2 cup Nutritional Yeast
2 Tablespoons Onion Powder
4 Tablespoons Chili Powder
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Cayenne Pepper

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Cuisine:

This detox soup is full of kale, carrots, peas, corn and tomatoes. It is hearty and very low in calories. It is low is calories with no added fat.

  • 40 minutes
  • Serves 8
  • Medium

Ingredients

Directions

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The cold temperatures dictate my weekly meal plans as soon as the snow begins to fall. Usually, I make a pot of soup on Sunday we can take to work all week. I have cooked rice and potatoes on hand most of the time, so I can combine potatoes or rice with recipes throughout the week.

Although corn and peas are not available, fresh, in Michigan this time of year, I am able to buy frozen. The rest the vegetables I used are fresh from our organic market. I bought a large bunch of kale,and some beautiful carrots and onions for the soup as well.

The combination of vegetables and spices absorb well into the rice and kale providing a hearty lunch or dinner.

 

 

 

 

 

Steps

1
Done

Saute Onions and Garlic

Saute onion and garlic until translucent.
Add onion powder, garlic powder, salt, pepper, cayenne pepper.
Stir until spices are mixed in with onions and garlic.

2
Done

Add Ingredients

Add Organic vegetable broth and cook over medium high heat until boiling.
While broth is heating, put three cans of diced tomatoes in a high speed blender and pulse a couple of times (this is important; you don't want tomato sauce and you don't want diced tomatoes either; you want something in between).
Pour tomato puree into broth.
Reduce to simmer and add cooked rice.
Stir.
Serve or put in individual containers for work.
You an also freeze.
Add frozen corn and peas.
Add carrots.
Add nutritional yeast.
Add salt and pepper.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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