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Rice and Potato Soup

Rice and Potato Soup

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by: Tablespoon Kitchens

Updated Jul 20, 2017

Rice and Potato Soup

Rice and Potato Soup

Prep Time 20 min
Total 30 min
Servings 9
Ingredients 13

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Ingredients

2 cups water
1 lb russet potatoes, peeled and cut into 1-inch cubes
1 clove garlic
1/4 small white onion
2 tablespoons olive oil
1/4 teaspoon salt
1 can (14.5 oz) Muir Glen™ fire roasted tomatoes, diced
4 to 5 cups Progresso™ chicken broth
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
2 tablespoons finely chopped green onions (2 medium)
2 cups cooked white rice*
1/4 teaspoon freshly ground black pepper
Salt, if desired

Instructions

Step
1

In 2-quart saucepan, cook water, potatoes, garlic, white onion, 1 tablespoon of the oil and the salt over medium-high heat 7 to 10 minutes or until toothpick inserted into potato comes out easily. Strain potatoes; remove and set aside onion and garlic.
Step
2

In blender, place tomatoes and 1 1/2 cups of the broth. Cover; blend on medium speed. In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Stir in parsley and green onions. Cook 1 minute. Add tomato mixture. Cook 2 to 3 minutes or until tomatoes change color.
Step
3

Add cooked rice and potatoes. Stir in remaining broth until desired consistency. Add pepper and salt; heat until hot.

Nutrition

130 Calories

3g Total Fat

3g Protein

22g Total Carbohydrate

0g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 130

Calories from Fat: 30

Total Fat: 3g; 5%

Saturated Fat: 0g; 0%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 520mg; 22%

Potassium: 170mg; 5%

Total Carbohydrate: 22g; 7%

Dietary Fiber: 1g; 6%

Sugars: 0g

Protein: 3g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 4%; 4%

Calcium: 0%; 0%

Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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