Vegetable Rice Soup
1 TBS Olive oil
1 Medium to large onion chopped
3 Carrots, sliced or diced
2 Stalks celery, diced
2 Cloves garlic
6 cups of vegetable broth (or water)
1 bay leaf
28 oz can low sodium, organic tomato with juice
1/2 cup of brown rice — can use quinoa (optional —soup is good without too)
1 lb fresh green beans cut into 1 “ pieces or a 10 oz package of frozen cut green beans
1 15 oz can Kidney Beans (optional)
Vegetables of your choice (chopped cabbage, spinach, peppers, etc ) if desired
Spices of your choice: I add whole and ground cumin and toasted sesame seeds .
- in a 6 art pot sauté onion, celery, carrots and garlic until softened.
- Add stock or water , tomatoes, rice and bay leaf. Bring to a boil and cover, reducing heat to a simmer for 50 minutes; stir occasionally.
- Stir in kidney beans and green beans and simmer 5-10 minutes more until all vegetables are tender.
- Remove bay leaf before serving.
- Add cooked rice.
Adapted FROM: Metagenics 10 Day Detox.