Try this Tomato And Rice Soup recipe, or contribute your own.
Suggest a better descriptionSource:Quick and Easy Soups by Myra Street 1. Heat butter in a large saucepan. Add the onion and allow to cook over a low heat for a few minutes until transparent. Stir from time to time. 2. Stir the celery into the onions. Cook for about 2 minutes, then add the carrots, tomatoes and juice, oregano, tomato paste, half the stock, bouquet garni, sugar and seasoning. 3. Bring to a boil slowly, cover and allow to simmer for about 20 minutes. 4. Remove the bouquet garni and bay leaf.Rub through a wide meshed strainer or food mill, or puree in a food processor.(I do not do this or the garni) 5. Add the remaining stock, a little salt if needed and the rice. Cook for about 10 minutes. 6. Serve in heated bowls sprinkled with chopped celery leaves. Posted to JEWISH-FOOD digest by Bob & Carole Walberg
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Serving Size: 1 Serving (570g) | ||
Recipe Makes: 4 servings | ||
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Calories: 296 | ||
Calories from Fat: 113 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 31.5mg | 10 % | |
Sodium 910.6mg | 31 % | |
Potassium 710.5mg | 19 % | |
Total Carbohydrate 30.5g | 9 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 29.7g | ||
Protein 14.8g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 296
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