Low-Cal Veggie Soup

Name: Low-Cal Veggie Soup
Total time: 3000 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 head cabbage; 1/2 large onion; 3 stick celery; 1 white leek; 5 stick carrots; 1 small zuchinni; 1 clove garlic; 3 leaves of cabbage; 1 cup leftover rice; 2 cup water; 2 cup chicken or beef broth; 2 tsp extra virgin olive oil; 1 bunch fresh green beans; 1 box mushrooms; 1 bay leaf; 1 whole clove; 1 tsp white pepper; 1 tsp thyme; 2 tbsp cilantro

chefciwa @cook_3182676

Delicious even better with chicken!

chefciwa @cook_3182676

Delicious even better with chicken!

Saved

Ingredients

50 mins

10 servings

Prep Items
1 headcabbage
1/2 largeonion
3 stickcelery
1white leek
5 stickcarrots
1 smallzuchinni
1 clovegarlic
3leaves of cabbage
1 cupleftover rice
2 cupwater
2 cupchicken or beef broth
2 tspextra virgin olive oil
1 bunchfresh green beans
1 boxmushrooms
Sachet
1bay leaf
1whole clove
1 tspwhite pepper
1 tspthyme
2 tbspcilantro

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Steps

50 mins

1

Cut vegetables: CLEAN all veggies before use! Know how to properly clean each item. Chop into medium dice or all similar size cuts.
2

Use big pot and turn stove to medium-high, add EVOO and add minced garlic for about a minute. Til golden.
3

Add all vegetables and make sure to stir to prevent burning. Sweat the veggies for 10 mins.
4

After 10 mins. add water and broth. Bring to boil.
5

Add sachet and rice and reduce to a simmer. Simmer for 30 to 45 mins. uncovered.
6

Remove sachet. Add salt and pepper to taste and it 's ready to serve!