Italian Tomato and Rice Soup Recipe
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Keep the ingredients on hand for this colorful off-the-shelf soup. Throw in some cooked chicken or turkey and elevate it to main dish status.
Ingredients
- 1 12-ounce jar chunky salsa
- 1 cup reduced-sodium tomato juice
- 1/3 cup quick-cooking brown rice
- 1 tablespoon dried minced onion
- 1 teaspoon Italian seasoning, crushed
- 1/2 teaspoon instant chicken bouillon granules
- 1/8 teaspoon dried minced garlic
- 1/8 teaspoon pepper
- 2 cups water
- 1 16-ounce package loose-pack frozen zucchini, carrots, cauliflower, lima beans, and Italian beans
- 1/3 cup finely shredded or grated Parmesan cheese (optional)
- In a large saucepan combine the salsa, tomato juice, brown rice, onion, Italian seasoning, bouillon granules, garlic, pepper, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
- Meanwhile, place frozen vegetables in a colander. Run cold water over vegetables until thawed. Stir vegetables into the rice mixture. Return to boiling; reduce heat. Cover and simmer for 5 to 10 minutes or until rice and vegetables are tender. Top each serving with cheese, if desired. Makes 6 side-dish servings.
- Calories 66, Total Fat 0 g, Cholesterol 0 mg, Sodium 438 mg, Carbohydrate 15 g, Protein 2 g.
- Percent Daily Values are based on a 2,000 calorie diet
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