Tomato Soup with Brown Rice
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Tomato Soup with Brown Rice calories by ingredient
Introduction
Very hearty and filling! I used a no name brand chicken broth so the sodium value may a little higher than if you were to use the type indicated in the recipe. The original recipe indicates that there are 191 calories, 8 g of fat, 27 g of carbs and 5 g of protein. Very hearty and filling! I used a no name brand chicken broth so the sodium value may a little higher than if you were to use the type indicated in the recipe. The original recipe indicates that there are 191 calories, 8 g of fat, 27 g of carbs and 5 g of protein.Number of Servings: 6
Ingredients
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2 lbs plum tomatoes
2 medium onions, coarsely chopped
1 celery rib, finely chopped
4 large garlic cloves, peeled and minced
3 tsp grated orange peel
1 tsp fresh thyme, finely chopped
1 bay leaf
3 tbsp extra-virgin olive oil
2 tbsp tomato paste
3 cups low-fat, low-sodium chicken stock
0.75 tsp each sea salt and fresh ground black pepper
0.50 cup brown rice
2 tbsp fresh parsley or cilantro, chopped
0.25 fresh chopped basil
Directions
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.