Ingredients
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2 cans fat-free low-sodium chicken broth
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5 cups water
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3 medium carrots, peeled and sliced
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1 cup celery
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2 cups new potatoes, with skin
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1 cup zucchini
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1 cup onion
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2 teaspoons thyme
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2 teaspoons minced garlic
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1 tablespoon olive oil
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2 teaspoons pepper
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2 teaspoons oregano
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1 bay leaf
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1 cup brown rice (or barley to increase fiber)
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1 cup mushroom
Instructions
- In a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery.
- Bring to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile saute onions, mushrooms and garlic in olive oil.
- Add onion mixture, zucchini and seasoning to the soup.
- Continue to cook on medium-low for another 30 minutes until rice and vegetables are tender.