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Rice and Potato Soup

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Tablespoon Kitchens
Updated Jul 20, 2017
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More About This Recipe

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

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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