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Hearty Vegetable and Brown Rice Soup
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.
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)
- In a large saucepan, heat broth to boiling. Stir in brown rice. Cover and cook, over low heat, for 5 minutes.
- Add vegetables and oregano. Simmer for about 5 minutes until the vegetables are tender.
- 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