“This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.” - by Sadie
Ingredients
Adjust Servings
Original recipe yields 6 to 8 servings
Directions
- In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
- Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
Nutrition
Amount Per Serving (7 total)
- Calories
- 354 cal
- 18%
- Fat
- 2 g
- 3%
- Carbs
- 73.5 g
- 24%
Based on a 2,000 calorie diet
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Reviews (58)
Rate This Recipe
"This soup was good. I think it is a good base for many different ingredients. The only thing that I will keep in mind next time is that it does turn out really thick; more a stew than a soup. I jus..." See moret added more vegetable juice, water and spices."
Mrs.Edwin
"O.K. - how did you get my grandmothers recipe? I haven't made veggie soup for years as my late husband didn't like it. I had an urge for some (we've had dark, cold days this week) so I made it! I u..." See moresed home made beef stock for the base instead of water, stewed tomatoes for the diced, barley for the rice, black beans with the garbanzo. I chose to use frozen veggies because of their flavor and added limas, string beans, garlic, shredded cabbage and some fresh asperagus. Today when I re-heated it, I added a can of beef broth to make it thinner. This is the best veggie soup I've had in years - Thank you, Colleen! Now I'm off to freeze some and send some over to my grandkids."
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