Revitalizing and immune-boosting, this tasty Brown Rice Vegetable Soup is nutritious and great as part of a healthy eating plan. It’s vegan, gluten-free, tasty, and comforting. Just simple veggies and brown rice.
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I’m able to walk again! I’ve always taken the ability to walk for granted. And, well, I guess that’s pretty normal for most people. You get out of bed in the morning and all is well.
But, when my leg was injured and I couldn’t walk, let alone hobble around well, it made me appreciate this wonderful gift of walking.
So, with this wonderful working leg of mine, I’m back in the kitchen cooking up some fun stuff to share with you.
First up, this tasty Brown Rice Veggie Soup. I’ve been making this soup for a few years now. And, I think it’s amazing in its delicious simplicity. Vegan, gluten-free, tasty, and comforting. Just simple veggies and brown rice.
Some like it hot
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I prefer it on the hot side, but if you would like just a hint of heat, here’s a little trick, leave the red chile whole, and place it in the soup. After the soup is done cooking take the chile out and discard it. This method will give you just a little heat.
But, if you’re like me and you prefer it hot, you could even use both the chopped fresh chile and the dried chile powder. My favorite powder to use in this soup is Ancho Chili Powder or Chipotle Chile Pepper. But, feel free to use whatever chile you have. I’ve also used a dried chile in this soup, and it works well too, just crumble it into little pieces and cook it in the soup.
I suggest using homemade broth, I think it tastes better and it’s better for you. Here’s my recipe for Vegetarian Roasted Vegetable Broth.
Brown rice is so good for you! It can help lower cholesterol, it’s Rich in fiber and selenium. And, women who eat whole grains may weigh less (awesome!). Want to read more on the health benefits? Take a look at the World’s Healthiest Foods.
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Brown Rice Vegetable Soup Recipe
Brown Rice Vegetable Soup
- ½ cup brown rice uncooked
- 4 cups low-sodium vegetable broth homemade preferred
- 6 shiitake or 8 cremini mushrooms chopped
- 1 green onion sliced
- ½ spicy red chile seeds and membranes removed, and finely chopped, or ¼ teaspoon dried red chile
- 2 sprigs thyme leaves chopped
- 2 carrots finely diced
- Place in a rice and broth in a medium saucepan, and bring to a boil. Lower heat, and simmer for 20 minutes.
- Add the remaining ingredients, and simmer for an additional 10 minutes.
- Taste for salt and pepper, adding to your liking. Serve hot.