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Brown-Rice Soup with Asparagus

 

21

Yield

7

cups

Prep

20

min

Cook

50

min

Ready

70

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

cup brown rice
12 ounces asparagus
cup celery
finely chopped
cup onions
finely chopped
cup carrots
finely chopped
½ teaspoon thyme
*
5 cups chicken broth
defatted
2 tablespoons scallions, spring or green onions
1 tablespoon parsley leaves
chopped
1 tablespoon soy sauce, sodium reduced
½ teaspoon red hot pepper sauce
*
1 x black pepper
*
1 x parsley sprigs
*

Directions

Combine rice with 1⅓ cups water in medium saucepan. Bring to boil, reduce heat and simmer until rice is tender and water is absorbed, 45 minutes.

Meanwhile, trim woody ends off asparagus; discard ends. Bring large pot of water to boil. Add asparagus and cook until tender-crisp, 2 minutes.

Drain and rinse under cold water.

Cut into 1-inch pieces, reserving ¼ cup tips for garnish.

Set asparagus aside.

Coat bottom of large pot or Dutch oven with vegetable cooking Add celery, onion, carrot, and thyme; cover and cook, stirring occasionally, over low heat, until tender, 10 minutes. Add broth and rice; bring to boil and simmer 10 minutes. Transfer to blender in small batches and carefully blend until Return soup to pot. Stir in asparagus, green onions, parsley, soy sauce, pepper sauce, and pepper to taste; return to simmer. Ladle into bowls and garnish with reserved asparagus tips and parsely springs.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 427g (15.1 oz)
Amount per Serving
Calories 24817% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 580mg 24%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 12%
Sugars g
Protein 23g
Vitamin A 47% Vitamin C 12%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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