Tomato-Rice Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
43 1/2 |
ounces |
stewed diced tomatoes -- no salt added -- drained |
|
6 |
ounces |
no salt added tomato paste |
|
8 |
ounces |
no salt added tomato sauce |
|
32 |
ounces |
reduced-fat chicken broth |
|
1 |
cup |
red wine |
|
1 |
small |
onion -- diced fine |
|
2 |
cloves |
garlic -- minced |
|
1 |
tablespoon |
Worcestershire sauce |
|
2 |
teaspoons |
Italian seasoning |
|
1 |
cup |
rice |
| In a large pot or Dutch oven add all ingredients except the rice. Heat to boiling. |
| Reduce heat. Add rice and cover and simmer for 30 minutes.
Makes 8 servings. |
| Per Serving: 194 Calories; 1gm Fat (2.3% calories from fat); 109g Protein; 395g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3412mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. |