Ingredients:

2 cans (15oz. each) fat-free, reduced sodium chicken broth	2 tsp dried basil
½ cup instant brown rice	1 tsp dried oregano
1 cup chopped broccoli florets	1 tsp ground dried cumin
1 cup chopped cauliflower florets	salt & freshly ground pepper, to taste
1 carrot, thinly sliced	½ cup grated cheese (romano or parmesan)

In a large saucepan, heat broth to boiling. Stir in brown rice. Cover and cook, over low heat, for 5 minutes. Add vegetables and oregano. Simmer for about 5 minutes until the vegetables are tender. Add basil, cumin, salt and pepper. Ladle soup into bowls and sprinkle each with grated cheese.

Serves 5: Per Serving: 73 calories, 11g carbs, 5g protein, 1g fat (<1g saturated fat), 2g fiber, 481mg sodium

*This recipe is OK for those on the LMD (Low Microbial Diet) IF all the seasonings &
 cheese are cooked into the soup!- Use lactose free cheese if on dairy restriction*

From: American Institute for Cancer Research: www.aicr.org