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Vegetable & Brown Rice Soup

1 tblsp olive oil
1 medium onion, chopped
10 shitake mushrooms, sliced
2 green onions, chopped
5 carrots, chopped
10 small red potatoes, chopped
1 tblsp parsley
1 tblsp basil
1 tsp salt
1/2 tsp pepper
1 tblsp  + 2 tsp tomato bouillon
5 cups water
1 (12 oz) jar roasted red peppers
1c TVP (textured vegetable protein)
1c beef broth
2c brown rice, cooked

In a large pot on medium-high heat, add the olive oil, onions, mushrooms and green onions.  Saute until onions are tender.  Add chopped carrots, red potatoes, parsley, basil, salt and pepper.  Continue to saute for 4-5 minutes.  Add the tomato bouillon and water.  Bring to a boil, then reduce heat to a simmer.

In a medium mixing bowl, add the TVP.  In a glass measuring cup, bring the beef broth to a boil in the microwave.  Pour the boiling beef broth unto the TVP and stir just to combine.  Allow the TVP to sit for 5 minutes until all the beef broth has been absorbed.

Add the moist TVP and the cooked brown rice to the large pot and continue to simmer until the potatoes and carrots are tender.  Serve immediately :)

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