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
Tomato Veggie Rice Soup with Scallops
Submitted by: ONESILLYMEIntroduction
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
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.
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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