Quick Veggie Soup

  • Yield: 6 servings


1-- onion, chopped
1teaspoon minced garlic
1-- (16-ounce) can tomato puree
4cups water
-- Salt and pepper to taste
1tablespoon light brown sugar
1tablespoon Worcestershire sauce
1small bay leaf
1cup sliced carrots
1-- (10-ounce) package frozen corn
1-- (10-ounce) package frozen peas
1/3cup rice


  1. In a large pot, saute onions and galic until done, about 7 minutes.  Add tomato puree, water, salt and pepper, brown sugar, Worcestershire sauce, bay leaf, carrots and corn.  Bring to a boil and simmer for about 20 minutes.  Add the peas and rice, cover and simmer about 40 to 45 minutes longer or until the rice is done.  Remove the bay leaf before serving.  Add more water if needed while cooking to keep a soup consistency.

Note:  For more fiber, add a small can of garbanzo beans, if desired.

Nutritional Info *per serving

  • Calories 138
  • Fat 0g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 350mg
  • Carbohydrate 31g
  • Fiber 5g
  • Protein 5g