From Sandi's Recipe File - Tomato Rice Soup

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"From Sandi's Recipe File"

Recipe Source:
Recipe Card from
Rodale Inc.

Serving Size: Makes 6 servings

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Tomato Rice Soup

Amount	Ingredient
1/2 cup	chopped onion
1/2 cup	chopped celery
1/2 cup	chopped carrots
1 teaspoon	olive oil
8 cups	diced plum tomatoes
1 cup	cooked quick-cooking rice
1 cup	reduced-fat chicken broth
1/4 cup	fresh parsley or 1 tablespoon dried
1 tablespoon	fresh basil or 1 teaspoon dried
1 teaspoon	fresh thyme or 1/2 teaspoon dried
1 clove	garlic, minced
1 strip (1/2" x 1")	orange peel

Preparation Instructions:

In a 4 quart pot, combine onions, celery, carrots, and oil. cover pot and cook over medium-low heat for 10 minutes, stirring often to prevent sticking.
Process tomatoes in a blender or food processor until smooth. Press through a coarse sieve. Add to pot, and bring to a boil over medium heat. Reduce heat to medium-low, partially cover pot, and simmer for 20 minutes.
Add rice and broth. Partially cover and simmer until thick, about 20 minutes.
Mince parsley, basil, thyme, garlic, and orange peel. Ladle soup into individual bowls. Stir a generous spoonful of minced herbs into each bowl. Serve 6.
Per Serving: 116 calories; 3.2 g fat; 0 mg cholesterol; 65 mg sodium; 3.7 g fiber.

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