Name: Hearty Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 stalk celery; 1 medium onion; 3 medium carrot; 2 medium russet potato; 15 ounce chickpeas (garbanzo beans), canned; 14 1/2 ounce diced tomatoes, canned; 3 cup chicken broth, low-sodium; 1/4 cup water; 1 cup green peas, frozen; 1 cup corn, frozen; 1 cup long-grain rice; 1 tablespoon soy sauce, low sodium; 1/4 teaspoon thyme, dried; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/8 teaspoon black pepper, ground; 4 medium rolls, dinner, wheat

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2.5 from 2 votes

Hearty Vegetable Soup

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: American

Servings: 2 cups

Calories: 393kcal

Ingredients

3 stalk celery
1 medium onion
3 medium carrot
2 medium russet potato
15 ounce chickpeas (garbanzo beans), canned
14 1/2 ounce diced tomatoes, canned
3 cup chicken broth, low-sodium
1/4 cup water
1 cup green peas, frozen
1 cup corn, frozen
1 cup long-grain rice
1 tablespoon soy sauce, low sodium
1/4 teaspoon thyme, dried
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon black pepper, ground

Serve With

4 medium rolls, dinner, wheat

Instructions

Chop celery, onion, carrots, and potatoes; drain and rinse chickpeas.
Add all ingredients to a large pot and heat over high heat. Bring to a boil, then reduce heat and simmer for 30 minutes or until vegetables and rice are tender.
Taste and season with additional spices as desired.
Serve with rolls on the side. (Serving size: 1 1/2 – 2 cups soup, 1 dinner roll)