Veggies and Rice Soup

Ingredients

  • 10 cup fat free broth ( beef, chicken or vegetable broth or equivalent of bouillon and water)
  • 2-3 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried dill
  • 1 sweet potato or yam, diced (about 2 cups)
  • 2 red potatoes diced (about 2 cups)
  • 1 cup brown rice
  • 2 baby bok choy, coarsely chopped (about 4 cups)
  • 2 cups kale, chopped (may use frozen)
  • 4 carrots, sliced into thin coins
  • 4 diced celery stalks
  • 1 small yellow onion, diced (about 1 cup)
  • Optional other assorted veggies, as desired

Directions

  • Combine all ingredients in a large stock pot.
  • Bring to a boil.
  • Boil for 10 minutes.
  • Cover, reduce heat to a simmer and add one cup of additional water or broth.
  • Allow to simmer for about 30-45 minutes.
Veggies and Rice Soup Nutrition Facts
Veggies and Rice Soup

Serving Size

1 cup

Yield

12 servings

Considerations

Place all ingredients in a crock pot on low heat for 6-8 hours.