Tomato Soup with Brown Rice
- Number of Servings: 6
Ingredients
2 lbs plum tomatoes2 medium onions, coarsely chopped1 celery rib, finely chopped4 large garlic cloves, peeled and minced3 tsp grated orange peel1 tsp fresh thyme, finely chopped1 bay leaf3 tbsp extra-virgin olive oil2 tbsp tomato paste3 cups low-fat, low-sodium chicken stock0.75 tsp each sea salt and fresh ground black pepper0.50 cup brown rice2 tbsp fresh parsley or cilantro, chopped0.25 fresh chopped basil
Blanch tomatoes in pot of boiling water to remove skins. Trasnfer skinned tomatoes to bowl of ice water to stop cooking.
Cook onions, carrot, celery, garlic, orange peel, thyme and bay leaf in olive oil in a large heavy sauce pan until soft. Add tomatoes with water, tomato paste, chicken stock , salt and pepper and simmer uncovered for 20 minutes. Stir occasionally, breaking up tomatoes.
Add rice and simmer 40 minutes until rice is cooked. Remove bay leaf. Add parsely and basil. Stir and serve hot.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CLAUDINE39.
Cook onions, carrot, celery, garlic, orange peel, thyme and bay leaf in olive oil in a large heavy sauce pan until soft. Add tomatoes with water, tomato paste, chicken stock , salt and pepper and simmer uncovered for 20 minutes. Stir occasionally, breaking up tomatoes.
Add rice and simmer 40 minutes until rice is cooked. Remove bay leaf. Add parsely and basil. Stir and serve hot.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CLAUDINE39.
Nutritional Info Amount Per Serving
- Calories: 163.8
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 602.2 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 3.7 g
- Protein: 4.4 g
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