Hearty Vegetable Soup With Brown Rice Recipe

About this recipe

A wholesome and diabetic-friendly dinner option, this vegetable soup combines fresh produce and brown rice for a satisfying and nutritious meal. Perfect for solution seekers looking for a healthy yet comforting dish.

Ingredients

• 500 G Preserved Dried Salted Black Beans
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 400 g Pastazara Finely Chopped Tomatoes
• 1 Kg Kissan Tomato Paste
• 250 g Zucchini Green
• 1 kg Whole Farm Premium Brown Rice
• 25 g Parsley
• 100 g Catch Sprinklers - Iodized Table Salt
• 200 g Urban Platter Vegetable Bouillon And Broth Powder

Instructions

1. 1. Soak 1 cup of beans overnight in cold water to cover; drain and set aside.
2. 2. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 finely chopped onion, 2 diced carrots, and 2 diced celery stalks. Cook until softened, about 5 minutes.
3. 3. Stir in 4 diced tomatoes, 1 tablespoon of tomato paste, and the soaked beans. Cook for 2 minutes to combine the flavors.
4. 4. Add 8 cups of vegetable bouillon, 2 diced zucchinis, and 2 diced zucchinis. Bring to a boil, then reduce heat to a simmer. Cook for 30 minutes, stirring occasionally.
5. 5. Add 1/2 cup of brown rice and cook for an additional 20 minutes, or until the rice is tender.
6. 6. Season with 1 teaspoon of salt and garnish with 2 tablespoons of chopped parsley and 6 tablespoons of freshly grated parmesan cheese before serving.