Crisp green snow peas lend this soup a pleasant visual and textural twist.

　　

Ingredients

6 to 8 servings

　　2 tablespoons olive oil

　　1 large onion, chopped

　　4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

　　2/3 cup raw brown rice, rinsed

　　2 large celery stalks, diced

　　One 28-ounce can salt-free tomato puree

　　2 bay leaves

　　2 teaspoons Italian herb seasoning

　　8 ounces sliced mushrooms, any variety, or a mixture of two kinds (try baby bellas with shiitakes)

　　3 to 4 tablespoons chopped fresh parsley

　　Salt and freshly ground pepper to taste

　　6 ounces snow peas, trimmed and cut into 1-inch pieces

　　

Step 1

Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.

　　

Step 2

Add the water with bouillon cubes, rice, celery, tomato puree, bay leaves, and seasoning. Bring to a rapid simmer, then lower the heat. Cover and simmer gently, covered, until the rice is just done, about 40 minutes.

　　

Step 3

Stir in the mushrooms and parsley and adjust the consistency with enough additional water to give the soup a thick but fluid consistency. Simmer over low heat for another 15 minutes. Season with salt and pepper, then remove from the heat. Discard the bay leaves.

　　

Step 4

If time allows, let the soup stand off the heat for an hour or so. If the soup becomes too thick, stir in additional water, but let it remain fairly thick. Adjust the seasonings, then heat through.

　　

Step 5

Just before serving, steam the snow peas until bright green and tender-crisp. After ladling the soup into bowls, garnish each serving with some snow peas.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 177

　　

Step 8

Total fat: 5g

　　

Step 9

Protein: 6g

　　

Step 10

Fiber: 5g

　　

Step 11

Carbohydrate: 29g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 98mg

　　Vegan Soups and Hearty Stews for All Seasons