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Chilean Vegetable Soup
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Easy

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
1/2 Fat , 2 Vegetables , 1/2 Meat , 1 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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1 each  medium onions
2 each  medium celery stalks
3 each  medium garlic cloves
2 tsp  olive oil
1 tsp  paprika
1 tsp  dried dill weed
0 1/2 tsp  ground oregano
1 each  bay leaves
4 cup  low sodium vegetable broth
0 1/2 cup  white wine
1 each  medium potatoes
1 each  fresh carrots
1 each  chopped green bell peppers
0 3/4 each  Vegetarian Meat, seitan, with teriyaki sauce
0 1/2 cup  cooked long grain brown rice
1 each  medium tomatoes
1 tbsp  fresh lemon juice
1 pinch  salt and pepper
  1. Combine the onions, celery, garlic, and oil in a heavy soup pot, and saute for about 10 minutes, until the onions become translucent.
  2. Add the paprika, dill, oregano, and bay leaf and saute for about a minute.
  3. 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.
  4. Add the seitan, rice, and tomatoes and simmer until all of the vegetables are tender, 5 to 10 minutes.
  5. Add the lemon juice and salt and pepper to taste.

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