Spend with Pennies · by Holly Nilsson★ 5.0 (6)
Vegetable Rice Soup (21 Day Fix)
NUTRITION · PER SERVING26M COOK
CAL 10%·PRO 18%
CARBS 44G84% OF CAL
4G FIBER0G ADDED7G INTRINSIC33G OTHER7G TOTAL SUGAR
FAT 2G10% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light vegetable and rice soup loaded with cabbage, carrots, zucchini, and herbs in a beef broth base. A healthy, satisfying lunch that showcases fresh vegetables.
mainamericansoup🍲 stockpotdairy freegluten free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ small onion (chopped)
- 2 cloves garlic (minced)
- 14 ounces canned diced tomatoes (1 can, with juices)
- 1 cup chopped green cabbage
- 1 small carrot (chopped)
- ½ red bell pepper (chopped)
- ¾ cup sliced zucchini
- 5 cups reduced sodium beef broth
- 2 bay leaves
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried basil
- black pepper (to taste)
- 2 cups cooked brown rice
At a glance
PER SERVING · TIME 26M
CAL 10%·PRO 18%
CARBS 44G84% OF CAL
4G FIBER0G ADDED7G INTRINSIC33G OTHER7G TOTAL SUGAR
FAT 2G10% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 16m
- Sodium
- 749mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 420mg
- Calcium
- 80mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 749MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.