Receta Vegetable Rice Soup
Ingredientes
- 1 tbsp. oil
- 2 sm. onions, minced
- 1/2 c. red and green peppers, minced
- 1 lg. can (1 pound 13 ounce.) whole plum tomatoes
- 3-4 stalks celery
- 3-4 onions
Direcciones
- Tie in cheese cloth. 1/2 c. Italian red table wine 1 sm. can corn niblets 1 sm. can peas 1 can string beans 1 sm. can lima beans 1 sm. can mushrooms 1/3 c. dry rice
- Saute/fry onions and peppers in oil over moderate heat in Dutch oven (5-10 min). Add in whole tomatoes with juice and break up gently with spoon. Simmer till tomatoes are tender. Add in celery and carrot pcs; add in bouquet garni.
- Simmer with lid on till vegetables are tender. Add in meat if using and rice and cook till rice is almost tender (15-20 min). Add in canned vegetables. Simmer till heated through. Remove garni, salt and pepper to taste.
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 671g | |
Calories 341 | |
Calories from Fat 127 | 37% |
Total Fat 14.39g | 18% |
Saturated Fat 1.29g | 5% |
Trans Fat 0.35g | |
Cholesterol 0mg | 0% |
Sodium 120mg | 5% |
Potassium 1121mg | 32% |
Total Carbs 50.67g | 14% |
Dietary Fiber 11.1g | 37% |
Sugars 23.78g | 16% |
Protein 6.58g | 11% |