Recipe Details
Ingredients
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¾cupchopped celery
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¾cupchopped onion
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1cupchopped carrots
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1(14.5 ounce) candiced tomatoes, drained
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3cupstomato-vegetable juice cocktail
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2cupswater
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1leek, chopped
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1potato, peeled and cubed
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1(15 ounce) canpeas, drained
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1(15 ounce) canwhole kernel corn, drained
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2(15 ounce) cansgarbanzo beans, drained
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1cuplong-grain white rice
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1tablespoonsoy sauce
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¼teaspoondried thyme
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½teaspoonground black pepper
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¼teaspoongarlic powder
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1teaspoondried dill weed
Cooking Directions
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Combine celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, garbanzo beans, rice, soy sauce, thyme, ground black pepper, garlic powder, and dill weed in a large pot over high heat.
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Bring to a boil, reduce heat, and simmer until vegetables are tender, about 30 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe7 | |
| Calories354 | |
| % Daily Value * | |
| Total Fat 2g |
3% |
| Saturated Fat 0g |
2% |
| Sodium 1086mg |
47% |
| Total Carbohydrate 74g |
27% |
| Dietary Fiber 10g |
36% |
| Total Sugars 11g |
|
| Protein 12g |
24% |
| Vitamin C 51mg |
56% |
| Calcium 93mg |
7% |
| Iron 5mg |
26% |
| Potassium 830mg |
18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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