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Stanford Health Care

Hearty Vegetable and Brown Rice Soup

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  5

Per Serving:  73 calories, 11g carbs, 5g protein, 1g fat (<1g saturated fat), 2g fiber, 481mg sodium.

NOTE: This recipe is OK for those on the LMD (Low Microbial Diet) IF all the seasonings & cheese are cooked into the soup!- Use lactose free cheese if on dairy restriction.

Ingredients:

½ cup instant brown rice

1 cup chopped broccoli florets

1 cup chopped cauliflower florets

1 carrot, thinly sliced

2 cans (15 oz. each) fat-free, reduced sodium chicken broth

2 tsp dried basil

1 tsp dried oregano

1 tsp ground dried cumin

Salt & freshly ground pepper, to taste

½ cup grated cheese (romano or parmesan)

Cooking Directions:

  1. In a large saucepan, heat broth to boiling. Stir in brown rice. Cover and cook, over low heat, for 5 minutes. 
  2. Add vegetables and oregano. Simmer for about 5 minutes until the vegetables are tender. 
  3. Add basil, cumin, salt and pepper. Ladle soup into bowls and sprinkle each with grated cheese.

Recipe from: American Institute for Cancer Research: www.aicr.org