Garden Vegetable Soup with Rice Recipe

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1 vote | 3462 views

It may be spring but in my book there is never a bad time for soup. It's especially nice when you can grow yor own veggies or get them locally from a farmers' market. While we're not quite there yet, this is a great soup to make anytime. It's hearty and healthy and just plain hits the spot!

Prep time:
Cook time:
Servings: 6


Cost per serving $0.93 view details
  • 3 cups of low sodium vegetable broth
  • 1 cup of V-8 or your favorite vegetable juice
  • 1 Tbsp. tomato paste
  • 1 cup of sliced carrots
  • 1/2 cup diced red onion
  • 2 garlic cloves, minced
  • 1/2 cup diced zucchini
  • 2 cups of shredded red cabbage
  • 1 pkg. of boil-in-bag brown rice
  • 3/4 cup of green beans, cut in 1 inch pieces
  • 2 Tbsp. olive oil
  • 1 tsp. dried basil
  • 1/4 tsp. of dried oregano
  • 1/4 tsp. of cracked black pepper
  • 1/4 tsp. sea salt


  1. In a large saucepan or stew pot, saute onion, carrot and garlic
  2. in olive oil, over medium-low heat for about 5 minutes.
  3. Add vegetable broth, V-8, tomato paste, beans, cabbage, basil,
  4. oregano, salt and pepper and bring to a boil. Pour the rice from
  5. the packaged bag into the soup and stir to mix.
  6. Reduce heat to simmer, cover and simmer for 10 minutes. Add in
  7. the zucchini, stir and heat through for another 2 minutes.<br>
  8. Serve hot.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 212g
Recipe makes 6 servings
Calories 98  
Calories from Fat 42 43%
Total Fat 4.79g 6%
Saturated Fat 0.66g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 609mg 25%
Potassium 257mg 7%
Total Carbs 12.26g 3%
Dietary Fiber 3.6g 12%
Sugars 3.84g 3%
Protein 2.43g 4%
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