Vegetable Soup
Nutrition
Calories: 234.63 kcalCarbohydrates: 26.92 gProtein: 3.24 gFat: 12.98 gSaturated Fat: 1.71 gSodium: 405.95 mgFiber: 1.48 gVitamin A: 4.63325 IUCalcium: 21.19 mgIron: 0.98 mg
Ingredients
- 1 medium onion chopped
- 6 celery stalks chopped
- 2 carrots chopped
- 1/3 cup canola oil
- 8 oz or more tomato juice
- 5 ripe tomatoes blended
- 2 cups bottled water
- 1 small zucchini chopped
- 1 cup cooked brown rice
- 1/2 cup shredded cabbage
- 3 sprigs watercress
- 3 tbsp soy sauce miso or liquid amino acids
- 1/2 teaspoon* fines herbes assorted herbs to taste or to taste
Instructions
- Sauté chopped onion, celery, and carrots in oil until medium cooked, about 10 minutes.
- Add tomato juice, blended tomatoes, and water. Add chopped zucchini, cooked rice, cabbage, watercress, soy sauce, and herbs. Cook until tender: about 5 minutes. Vegetables should still be firm.
- Serve immediately.