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

• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Cool Beans: The Ultimate Guide To Cooking With The World'S Most Versatile Plant-Based Protein, With 125 Recipes
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 830G Turkish Tomato Paste, 830G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 600G Picard Organic Green Beans
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Forest Whole Foods Ltd Organic Long Grain Brown Rice
• - Parmesan Cheese | The Artisan Smokehouse
• 100G Terre Exotique Winemaker'S Salt, 100G

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 broth, 1 cup of chopped green beans, 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.