A low fat/low sodium vegatarian soup.
| 2 1/2 | cups low fat/low sodium chicken broth |
| 3 | cups water |
| 1/2 | cup brown rice |
| 1/2 | cup lentils |
| 2 | cups carrots, sliced |
| 15 | oz. chopped tomatoes |
| 1 1/2 | tsp. minced garlic |
| 1/4 | tsp. basil |
| 1/4 | tsp. oregano |
| 1/4 | tsp. thyme |
| 1 | tbs. parsley |
| 2 | tbs. cider vinegar |
- Combine all ingredients in a pot. Bring to a boil.
- Turn down heat to simmer and cook about 40 - 45 minutes until rice, lentils and carrots are done.
- Add parsley and vinegar at the end.
Beans, Rice, Main Dish, Soup
| Nutrition Facts | ||||||
Serving Size 546.5g |
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Amount Per Serving |
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Calories 215 Calories from Fat
11 |
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% Daily Value* |
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|
Total Fat
1.2g 2%
|
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|
Saturated Fat
0.2g 1%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
0mg 0%
|
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|
Sodium
332mg 14%
|
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|
Total Carbohydrates
42.1g 14%
|
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|
Dietary Fiber
11.1g 44%
|
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|
Sugars
7.0g |
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|
Protein
10.7g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
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