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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chilean Vegetable Soup

Source: dLife

A robust version of a traditional Chilean vegetable soup made with seitan and brown rice.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	198.3

Total Carbs	27.9 g

Dietary Fiber	4.3 g

Sugars	6.3 g

Total Fat	3.5 g

Saturated Fat	0.5 g

Unsaturated Fat	0.4 g

Potassium	412.2 mg

Protein	7.6 g

Sodium	247.8 mg

Dietary Exchanges 3.5 Fat, 1.5 Vegetables, 0.0 Fruits, 0.4 Meat, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Combine the onions, celery, garlic, and oil in a heavy soup pot, and saute for about 10 minutes, until the onions become translucent.
Add the paprika, dill, oregano, and bay leaf and saute for about a minute.
Stir in the water or stock, wine, potatoes, carrots, and bell peppers. Bring to a boil and lower the heat to simmer the vegetables and broth for 10 minutes.
Add the seitan, rice, and tomatoes and simmer until all of the vegetables are tender, 5 to 10 minutes.
Add the lemon juice and salt and pepper to taste.