Tomato-Rice Soup Recipe - Cooking Index
1/4 cup | 15g / 0.5oz | Chopped onions |
1 tablespoon | 15ml | Margarine |
6 cups | 1422ml | Water |
1 cup | 146g / 5.1oz | Potato - diced (medium) |
1 teaspoon | 5ml | Salt |
1 teaspoon | 5ml | Accent seasoning |
Freshly-ground black pepper - to taste | ||
1/2 cup | 80g / 2.8oz | Rice |
1 cup | 62g / 2.2oz | Chopped peeled tomato |
Parmesan cheese - (optional) |
Saute onions in margarine; add water and potato and seasonings. Bring to a boil. Add rice and tomato. Simmer for 20 to 30 minutes. Sprinkle Parmesan cheese on each serving for added flavor.
This recipe yields 4 servings.
Nutritional Analysis Per Serving: 168 calories; 3.6 g fat (0.9 g saturated fat; 19 percent calories from fat); 30.7 g carbohydrates; 1 mg cholesterol; 801 mg sodium; 3.6 g protein; 1.8 g fiber.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
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