Low-Fat Vegetable and Brown Rice Soup Recipe

Cook Brown Rice:

Cook the brown rice according to package instructions. Set aside.

Sauté Aromatics:

In a large pot, heat olive oil over medium heat. Add finely chopped onion and minced garlic. Sauté until the onion is translucent.

Add Vegetables:

Add diced carrots, celery, zucchini, bell peppers, broccoli, and cherry tomatoes to the pot. Stir to combine with the aromatics.

Season:

Season the vegetables with dried thyme, dried oregano, salt, and black pepper. Stir to coat the vegetables with the seasonings.

Pour Broth:

Pour vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Cook until the vegetables are tender, about 15-20 minutes.

Add Cooked Rice:

Add the cooked brown rice to the soup. Stir to combine.

Adjust Seasoning:

Taste the soup and adjust the seasoning as needed. Add more salt and pepper if desired.

Garnish (Optional):

Garnish the low-fat vegetable and brown rice soup with fresh parsley if desired.

Serve:

Ladle the soup into bowls and enjoy this hearty and nutritious meal.