Ingredients

• 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)

Directions

• 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.

Nutrition

	Per Recipe	Per Serving
Protein, g	16	2
Calories	1180	150