Vegetable Rice Soup

  • SERVING SIZE   322 g   ( 1 bowl ) 
  • 1 cup Cambrooke Short Grain Rice
  • 1 medium potato, peeled and diced into cubes
  • 2 green onions, chopped
  • 3 carrots, halved lengthwise and cut crosswise into ½-inch slices
  • 2 ribs celery, cut into ½-inch slices
  • 1 15 oz can of crushed tomatoes (with juice), diced
  • 2 Tbs cooking oil
  • 1½ quarts water
  • 2 tsp Cambrooke Chicken Consomme
  • ⅓ cup fresh parsley, chopped (optional)
  • Prepare rice or pasta according to the instructions.
  • In a large saucepan, heat the oil over moderately low heat. Add the onions, carrots and celery and cook, stirring occasionally, until the vegetables start to soften (about ten minutes).
  • Stir in the water, consomme, tomatoes, potatoes. Bring to a boil. Reduce the heat and simmer, partially covered, until the vegetables are almost tender (about 20 minutes).
  • Stir in the cooked rice. Bring the soup back to a simmer and cook until the vegetables are tender (about 5 minutes). Stir in the parsley (optional).
  • NOTE: Optional food not calculated in nutritional profile.
Per Recipe Per Serving
Protein, g 16 2
Calories 1180 150
Nutrition Facts Panel