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Potato & Rice Soup

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Submitted by drmypt

YIELD

8 servings

PREP

15 min

COOK

75 min

READY

90 min

Ingredients

3 3
MEDIUM MEDIUM CARROTS
2 2
MEDIUM MEDIUM POTATOES *
¼ 113.4
POUND G PARMESAN CHEESE
6 9E+1
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML TOMATO PASTE
2 2
MEDIUM MEDIUM CELERY STALKS *
3 3
QUARTS QUARTS STOCK
or canned chicken broth *
2 2
EACH EACH BAY LEAVES *
1 237
CUP ML ARBORIO (SHORT-GRAIN) RICE
or long-grain rice
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *

Directions

Peel and coarsely shred the carrots.

Peel and cut the potatoes into ½-inch dice.

Grate the cheese (1 cup).

Heat the oil in a 6-quart soup kettle.

Add the potatoes and sauté until lightly browned, about 5 minutes.

Add carrots and tomato paste and cook until carrots soften, about 3 minutes.

Cut celery stalks in half and add to the kettle along with the broth and bay leaves.

Bring to a boil, cover and simmer for 45 minutes, skimmimg occasionally.

Add rice and simmer until tender, 18 to 20 minutes longer.

Discard celery and bay leaves.

Season with salt, if necessary.

Ladle soup into warm bowls.

Sprinkle with ground black pepper and cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 249 51% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 237mg 10%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 15g
Vitamin A 79% Vitamin C 4%
Calcium 17% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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