Vegetable-Rice Soup Recipe                     

1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1 clove garlic, chopped
1 tablespoon olive oil
1 (28 ounce) can stewed tomatoes, undrained
1 cup quick-cooking brown rice
1 cup reduced fat, reduced sodium chicken broth
1 teaspoon dried parsley
1/2 teaspoon dried thyme

Heat oil over medium heat in a large saucepan. Combine onions, celery, carrots and garlic and cook about 10 minutes. Add tomatoes with the juice and bring to boil. Reduce heat and simmer for 20 minutes. Add rice and broth and simmer another 20 minutes or until rice is cooked. Sprinkle with dried herbs and serve.

Makes 6 Servings
Serving Size: 12 ounces

Nutrients per serving:
Calories: 175
Total fat: 4 grams
Saturated fat: 1 grams
Cholesterol: 0 mg
Sodium: 129 mg
Carbohydrate: 33 grams
Protein: 4 grams
Dietary fiber: 3 grams