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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 119.5
  • Total Fat: 4.3 g
  • Cholesterol: 9.4 mg
  • Sodium: 71.2 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.9 g

View full nutritional breakdown of Tomato Veggie Rice Soup with Scallops calories by ingredient
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Tomato Veggie Rice Soup with Scallops

Submitted by: ONESILLYME

Introduction

Modified from Tomato Rice Soup at allrecipes.com. If using brown rice, pre-cook it or will need extended simmer time for the soup. I found 4 oz packs of frozen scallops for
$1 on sale at Albertsons that were perfect for this!
Modified from Tomato Rice Soup at allrecipes.com. If using brown rice, pre-cook it or will need extended simmer time for the soup. I found 4 oz packs of frozen scallops for
$1 on sale at Albertsons that were perfect for this!

Number of Servings: 8

Ingredients

    2 TBS olive oil
    1/2 cup chopped onion
    2 stalks celery, chopped
    1 large carrot, finely chopped
    2 ears corn, cut off cob
    1/2 cup uncooked long or medium grain rice
    2 15 oz cans diced tomatoes, no salt added, undrained
    3 cups chicken broth, no sodium added
    8 oz scallops
    1/4 cup chopped fresh basil (or other fresh herb)
    Salt & pepper to taste

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Directions

Heat oil in large sauce pan. Add onion, celery, carrots and corn; cook & stir until veggies are softened (2-3 minutes). Add rice & continue to cook until rice is evenly coated in oil.

Stir in undrained tomatoes, chicken broth, pepper & salt if desired. Bring to boil then reduce heat, cover & simmer for 15 minutes to cook rice.

Rinse scallops & if large cut into bite size pieces. Stir scallops into soup & cover. Simmer until scallops are opaque, about 5-10 minutes.

Stir in the basil and serve with biscuits.

Serving Size: I haven't measured the serving size, there are at least 8 generous servings here. Can easily add more broth to stretch.

Number of Servings: 8

Recipe submitted by SparkPeople user ONESILLYME.






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