Wild Rice and Tofu Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 644.0
- Total Fat: 24.0 g
- Cholesterol: 3.8 mg
- Sodium: 2,909.9 mg
- Total Carbs: 69.1 g
- Dietary Fiber: 17.9 g
- Protein: 44.6 g
View full nutritional breakdown of Wild Rice and Tofu Soup calories by ingredient
Introduction
Real nutrition numbers are lower than what is listed since I was unable to find low sodium chicken broth and Wehani rice in spark list.From Eat Clean Diet Cookbook Real nutrition numbers are lower than what is listed since I was unable to find low sodium chicken broth and Wehani rice in spark list.
From Eat Clean Diet Cookbook
Number of Servings: 4
Ingredients
-
1 cup Wehani rice or other wild rice variety
4 tbsp best quality olive oil
1 cup carrots, peeled and diced
1 cup parsnips, peeled and diced
1 cup sweet Vidalia onion, diced
6 cups low-sodium chicken or vegetable stock
3 cups low-fat, plain soymilk
1 garlic clove
1 cup white kidney beans
1 cup kidney beans
1 cup black beans
1 cup regular tofu
sea salt
black pepper
Directions
4 servings
1. Cook rice according to package directions (*TIP to speed up cooking time, add uncooked rice to the stock at the beginning. Or use planned leftovers)
2. Meanwhile, saute carrots, parsnips, and onion in olive oil.
3. In large pot place sauted vegetables, poutry stock, soymilk, Add garlic, beans and tofu. Simmer for 10 minutes. Add cooked rice and stir until blended. Season with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user AER1977.
1. Cook rice according to package directions (*TIP to speed up cooking time, add uncooked rice to the stock at the beginning. Or use planned leftovers)
2. Meanwhile, saute carrots, parsnips, and onion in olive oil.
3. In large pot place sauted vegetables, poutry stock, soymilk, Add garlic, beans and tofu. Simmer for 10 minutes. Add cooked rice and stir until blended. Season with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user AER1977.