Ingredients

  • 10 cup fat free broth ( beef, chicken or vegetable broth or equivalent of bouillon and water)
  • 2-3 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons 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 cup kale, chopped (may use frozen)
  • 4 carrots, sliced into thin coins
  • 4 celery stalks diced
  • 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 ten minutes
  • Cover, reduce heat to a simmer and add one cup of additional water or broth
  • Allow to simmer for about 30-45 minutes
  • Combine all ingredients in a large stock pot
  • Bring to a boil
  • Boil for ten 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

1Cup

Yield

12 Servings

Considerations

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