Shrimp and Vegetable Rice Soup
- Number of Servings: 5
Ingredients
1 tbsp olive oil1/2 cup sliced green onions3/4 cup long grain white rice raw1/4 tsp salt1/4 tsp garlic powder1/4 tsp dill weed1/4 tsp black pepper6 cups fat free chicken broth1 tbsp lemon juice1 lb frozen broccoli, carrots and cauliflower4.5 oz jar sliced mushrooms, drained6 oz frozen cooked medium shrimp
Heat oil in pot. Add onions; cook until tender.
Add rice,garlic, salt, dill, pepper, broth and lemon jice. Mix. Bring to a boil and then simmer until rice is done.
Stir in vegetables and mushrooms. Simmer 4-5 minutes until vegetables are done.
Stir in shrimp; cook 1-2 minutes until heated through.
Number of Servings: 5
Recipe submitted by SparkPeople user CFMOSS.
Add rice,garlic, salt, dill, pepper, broth and lemon jice. Mix. Bring to a boil and then simmer until rice is done.
Stir in vegetables and mushrooms. Simmer 4-5 minutes until vegetables are done.
Stir in shrimp; cook 1-2 minutes until heated through.
Number of Servings: 5
Recipe submitted by SparkPeople user CFMOSS.
Nutritional Info Amount Per Serving
- Calories: 221.8
- Total Fat: 4.7 g
- Cholesterol: 66.3 mg
- Sodium: 1,438.6 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 3.3 g
- Protein: 12.5 g
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