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Tangy Vegetable Soup

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YIELD

4 servings

PREP

15 min

COOK

45 min

READY

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
½ 7.5
TABLESPOON ML RICE
raw
1 1
SMALL SMALL ONIONS
1 1
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
finely chopped
2 2
CLOVES CLOVES GARLIC
peeled and minced
2 ½ 591
CUPS ML CHICKEN BROTH
½ 0.5
STALK STALK CELERY
including leaves minced *
¼ 59
CUP ML TOMATO JUICE
1 1
1 15
TABLESPOON ML PARSLEY LEAVES
minced
1.9
TABLESPOON ML BLACK PEPPER
1 15
TABLESPOON ML GREEN BELL PEPPERS
minced
3 3
SHAKES SHAKES RED HOT PEPPER SAUCE *
1 1
SMALL SMALL CARROTS
peeled, diced

Directions

In saucepan, heat oil.

Add onion, garlic, celery, parsley, green pepper, carrot, rice.

Sauté briefly, over medium heat, just until all solids are lightly coated with oil.

Add tomato, chicken broth, tomato juice and bouillon cube.

Cover pan and bring to boil, reduce heat and simmer for about 30 minutes, until vegetables are and rice are fully cooked and tender.

Add pepper and hot sauce as indicated or as desired.

Serve hot.

Makes 4 to 5 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 143 53% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 228mg 10%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 50% Vitamin C 22%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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