Rice and Potato Soup

Name: Rice and Potato Soup
Prep time: 20 min
Total time: 30 min
Yield: 9
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

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Prep 20 min
Total 30 min
Ingredients 13
Servings 9

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This soup might remind you of a childhood favorite--a soup for the soul.

by Qué Rica Vida Cocina

Updated Mar 25, 2014

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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

Directions

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.
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.
3

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

Expert Tips

tip 1
*The rice for this soup was cooked with 1 tablespoon olive oil, 1 clove garlic and 1/4 cup minced onion; with a 1 to 2 ratio of rice to chicken broth or water. Salt and pepper, if desired. Basmati rice can be used since it does not get mushy during heating the soup. Or use frozen rice if in a hurry.
tip 2
Broth amounts may vary, since rice and potatoes are starches, and they tend to absorb water.

Nutrition Information

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.

More About This Recipe

This soup might remind you of a childhood favorite--a soup for the soul.