ÌÇÐÄ´«Ã½

Skip to main content
 
Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
ÌÇÐÄ´«Ã½

Hearty Vegetable and Brown Rice Soup

PART OF:ÌýNUTRITION SERVICES FOR CANCER PATIENTSÌý>ÌýALL RECIPES

Serves:Ìý 5

Per Serving:Ìý 73 calories, 11g carbs, 5g protein, 1g fat (<1g saturated fat), 2g fiber, 481mg sodium.

NOTE:ÌýThis recipe is OK for those on the LMD (Low Microbial Diet)ÌýIFÌýall the seasonings &Ìýcheese are cooked into the soup!- Use lactose free cheese if on dairy restriction.

Ingredients:

½ cup instant brown rice

1 cup chopped broccoli florets

1 cup chopped cauliflower florets

1 carrot, thinly sliced

2 cans (15 oz. each) fat-free, reduced sodiumÌýchicken broth

2 tsp dried basil

1 tsp dried oregano

1 tsp ground dried cumin

Salt & freshly ground pepper, to taste

½ cup grated cheese (romano orÌýparmesan)

Cooking Directions:

  1. In a large saucepan, heat broth to boiling. Stir in brown rice.ÌýCover and cook, over low heat, for 5 minutes.Ìý
  2. Add vegetables and oregano.ÌýSimmer for about 5 minutes until the vegetables are tender.Ìý
  3. Add basil, cumin, salt and pepper.ÌýLadle soup into bowls and sprinkle each with grated cheese.

Recipe from: American Institute for Cancer Research:Ìý