Vegetable and Rice Soup
Cornbread
Ingredients
- 1 (32-oz) carton low-sodium vegetable broth
- 1 (15-oz) can cannellini beans, drained and rinsed
- ½ (16-oz) pkg frozen mixed vegetables
- ¼ cup long-grain white rice
- ½ tsp dried thyme
- ½ tsp garlic salt
- 1 (5-oz) pkg baby spinach
Instructions
- Combine broth, beans, and frozen vegetables in a Dutch oven; bring to a boil over medium-high heat. Stir in rice, thyme, and garlic salt; cover, reduce heat, and simmer 20 minutes, stirring occasionally.
- Remove from heat; stir in spinach until wilted. If desired, season with salt and pepper to taste.
Side Dish Ingredients
- 1 (20-oz) pkg vegan cornbread mix
- 1½ cups dairy-free milk
- ½ (4-oz) pkg egg replacer
- ½ cup vegetable oil
Side Dish Instructions
- Preheat oven to 375°F. Grease a 9-inch square pan.
- Prepare cornbread mix according to package directions, using dairy-free milk and enough egg replacer to equal 2 eggs. Pour batter into prepared pan.
- Bake 25 minutes or until cornbread is golden brown and a wooden pick inserted in center comes out clean.
- Cut cornbread into 12 pieces. Serve 3 pieces with soup. Store remaining cornbread in an airtight container up to 3 days.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 12 | |
| Calories |
236
|
272
|
508
|
| Fat (g) | 0 | 11 | 11 |
| Sat. Fat (g) | 0 | 2 | 2 |
| Protein (g) | 12 | 5 | 17 |
| Carb (g) | 45 | 37 | 82 |
| Fiber (g) | 13 | 0 | 13 |
| Sodium (mg) | 798 | 344 | 1142 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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