New Cabbage Soup With Brown Rice Recipe

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Ingredients:

Serving

1 head cabbage, chopped
6 carrots, peeled and chopped
3 large onions, sliced
1 (16 oz) bag stir fry vegetables
2 (14 1/2 oz) cans tomatoes with onion and garlic , don'tsp drain
5 celery ribs, chopped (use the leaves too)
1 1/2 cups instant brown rice
2 garlic
1 tsp black pepper
1 tsp crushed red pepper flakes
2 tbsp italian seasoning
2 tsp seasoning salt
2 (14 oz) cans chicken broth
4 cups water

Directions:

Place all vegetables in a very large pot. It will cook down a bit, but make sure your vegetables can fit in the pot even if it's a tight fit.
Pour brown rice on top of vegetables. Add seasonings, broth, and water.
Cook uncovered over medium heat until liquids boil.
Once boiling, reduce heat to medium low, cover with lid. Stir about every 30 min or so until vegetables and rice are tender. Enjoy!
If you like garlic and red peppers like me - add as much as you like. You could also add 1 diced jalepeno if you like it really spicy. I just always have crushed red pepper in the pantry.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	126.43 Kcal (529 kJ)
Calories from fat	6.28 Kcal
		% Daily Value*
Total Fat	0.7g	1%
Sodium	466.61mg	19%
Potassium	427.55mg	9%
Total Carbs	27.43g	9%
Sugars	6.28g	25%
Dietary Fiber	5.61g	22%
Protein	3.26g	7%
Vitamin C	34.7mg	58%
Vitamin A	0.3mg	10%
Iron	0.4mg	2%
Calcium	72.5mg	7%

Amount Per 100 g
Calories	44.7 Kcal (187 kJ)
Calories from fat	2.22 Kcal
		% Daily Value*
Total Fat	0.25g	1%
Sodium	164.97mg	19%
Potassium	151.16mg	9%
Total Carbs	9.7g	9%
Sugars	2.22g	25%
Dietary Fiber	1.98g	22%
Protein	1.15g	7%
Vitamin C	12.3mg	58%
Vitamin A	0.1mg	10%
Iron	0.1mg	2%
Calcium	25.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.8

Points
3

PointsPlus

Good Points

fat free,
saturated fat free,
cholesterol free

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