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Tomato Rice Vegetable Soup
Ingredients
  • ½ packed cup (80g) finely diced red onion
  • 5 x-large cloves garlic, minced OR ½ tablespoon garlic powder
  • 5 cups (1,200g) low-sodium vegetable broth
  • 3 cups (720g) tomato sauce/puree (this is just pureed tomatoes into liquid)
  • 2 tablespoons (6g) Italian seasoning*
  • 1 tablespoon (8g) standard American Chili powder
  • 5 cups (575g) frozen mixed veggies (I bought bags containing a mix of corn, peas, green beans and carrots)
  • ½ teaspoon (3g) fine salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper, optional (see Note)
  • 1 ½ cups (240g) cooked brown rice (I buy the frozen rice packets for easy quick rice in 4 minutes)
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  • note: Note: For the Italian seasoning, make sure it is one without any added salt or red pepper flakes. If you cannot find this, sub with 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried basil and 1 teaspoon dried rosemary.
  • For the cayenne pepper, a ¼ teaspoon gives a subtle but perfectly, delicious kick of heat. It is just enough to really enhance the overall soup and feel it in your throat, without it overpowering the soup. It is optional, so you can leave it out or reduce to ⅛ teaspoon for sensitivity or for kids.
Steps
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