About this recipe:A great way of packing vegetables into your diet. This hearty vegetable soup, combines an array of vegetables, beans and rice. It's not only low-fat, but also low in calories.
Makes: 6 - 8 servings
90g celery, chopped
125g onion, chopped
125g carrots, chopped
1 (400g) tin chopped tomatoes, drained
750ml V8 vegetable juice
1 leek, chopped
1 potato, peeled and cubed
1 (400g) tin peas, drained
2 (198g) tins sweetcorn, drained
2 (410g) tins chickpeas, drained
190g long-grain white rice
1 tablespoon soy sauce
1/4 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon garlic granules
1 teaspoon dried dill
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Method Prep:25min › Cook:35min › Extra time:1hr › Ready in:2hr
In a large saucepan over high heat, combine the celery, onion, carrots, tomatoes, vegetable juice, water, leek, potato, peas, sweetcorn, chickpeas, rice, soy sauce, thyme, ground black pepper, garlic granules and dill weed.
Bring to the boil, reduce heat and simmer for 30 minutes or until vegetables are tender.