TIME: 45 minutes
1 tbsp oil
1 med. onion, chopped
1 cup chopped carrots
1 cup chopped celery
1 tsp minced garlic
1 tsp dried oregano
1/2 tsp dried thyme
4 cups vegetable broth
4 cups tomato juice
3 cups basmati rice, cooked (1 cup uncooked)
black pepper and sea salt to taste
NOTE: If you are using full sodium varieties of broth and tomato juice, skip the salt.
1. Combine oil, onions, carrots and celery in a large pot over medium heat. Cook until onions are clear and carrots are soft.
2. Add garlic, oregano and thyme. Stir and cook for about 1 minute.
3. Add vegetable broth, tomato juice, cooked rice, black pepper and sea salt. Stir to combine.
4. Bring to a boil then reduce heat, cover and simmer for 30 minutes.
per 2 cup serving
Calories 216, Total Fat 3.3g, Saturated Fat 0.5g, Sodium 810mg, Total Carbs 43g, Fiber 2.7g, Sugars 11g, Protein 5g, Vit A 113%, Vit C 66%, Calcium 6%, Iron 13%