Ingredients
7
7 servings
- •0.75 cup chopped celery
- •0.75 cup chopped onion
- •1 cup chopped carrots
- •1 (14.5 ounce) can diced tomatoes, drained
- •3 cups tomato-vegetable juice cocktail
- •2 cups water
- •1 leek, chopped
- •1 potato, peeled and cubed
- •1 (15 ounce) can peas, drained
- •1 (15 ounce) can whole kernel corn, drained
- •2 (15 ounce) cans garbanzo beans, drained
- •1 cup long-grain white rice
- •1 tablespoon soy sauce
- •0.25 teaspoon dried thyme
- •0.5 teaspoon ground black pepper
- •0.25 teaspoon garlic powder
- •1 teaspoon dried dill weed
Instructions
- Combine celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, garbanzo beans, rice, soy sauce, thyme, ground black pepper, garlic powder, and dill weed in a large pot over high heat.
- Bring to a boil, reduce heat, and simmer until vegetables are tender, about 30 minutes.
Nutritional Facts
Per 7 servings
- Calories: 354
- Carbohydrate: 74g
- Fat: 2g
- Fiber: 10g
- Protein: 12g
- Sugar: 11g
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