Stone Broke Soup Recipe
Ingredients
- 8 cups water
- 2 russet potatoes, diced
- 3 tomatoes, chopped or 1 can (14.5 oz) unsalted diced toms, undrained
- 2 onions, chopped
- 2 lg carrots
- 3 celery stalks, chopped
- 1/2 cup chopped fresh parsley
- 2T veg broth powder
- 1T chopped fresh basil, or 1t dried
- 1t dried marjoram
- 1t dried thyme
- 1 bay leaf
- 1/2 cup brown rice or hulled barley
- salt and pepper
Directions
- Put water, pots, toms, onions, carrots, celery, parsley, veg broth, basil, marjoram, thyme, and bay leaf in lg soup pot over high heat and bring to boil
- Stir in rice, cover, decrease heat to low, cook stirring occasionally, for 1 hr.
- Remove bay leaf and season with s&p.
- For more protein, add 2 cups cooked beans
- For thicker soup, use more pots, for thinner add more water
- To prepare in a slow cooker, combine ingredients and cook on low 3 hours.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 765g | |
| Recipe makes 4 servings | |
| Calories 221 | |
| Calories from Fat 10 | 5% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 890mg | 25% |
| Total Carbs 48.74g | 13% |
| Dietary Fiber 5.5g | 18% |
| Sugars 6.17g | 4% |
| Protein 5.85g | 9% |
