Cancer Institute A national cancer institute
designated cancer center

Hearty Vegetable and Brown Rice Soup


2 cans (15oz. each) fat-free, reduced sodium chicken broth   2 tsp dried basil
cup instant brown rice       1 tsp dried oregano
1 cup chopped broccoli florets      1 tsp ground dried cumin
1 cup chopped cauliflower florets      salt & freshly ground pepper, to taste
1 carrot, thinly sliced  cup grated cheese (romano or parmesan)

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

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

From American Institute for Cancer Research:

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