Tomato-Basil Soup - 6 servings
Preparation: 10 min. Cooking: 30 min. Total: 40 min.
-
2 cans tomatoes, with juice
-
3/4 cup brown rice, uncooked
-
1 cup celery, chopped
-
1 cup onion, chopped
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3 Tbsp tomato paste
-
2 cloves garlic, chopped
-
1 Tbsp sugar
-
1 quart chicken stockor water
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1/4 cup fresh basil, chopped or 1-1/2 tsp dried
Place all ingredients, except basil (if using dried, add now), in a nonreactive pot over medium high heat. Season with salt and pepper to taste. Bring mixture to a boil, stirring constantly, breaking up tomatoes with edge of spoon. Reduce heat to low, cover and simmer about 30 minutes or until rice is tender. Stir in fresh basil and serve.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 100 Cal |
1.4 g |
17 g |
5.5 g |
2.3 g |
7.3 g |
0 mg |
560 mg |
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Nutrients
| Calories |
100 Cal |
|
| Fat |
1.4 g |
|
| Carbs |
17 g |
|
| Protein |
5.5 g |
|
| Fiber |
2.3 g |
|
| Sugar |
7.3 g |
|
|
Fats
| Fat |
1.4 g |
|
| Fat, Sat. |
0.34 g |
|
| Fat, Mono. |
0.5 g |
|
| Fat, Poly. |
0.35 g |
|
| Cholesterol |
0 mg |
|
|
Vitamins
| Choline |
20 mg |
3.6% |
| Niacin |
3.4 mg |
21% |
| Panto. Acid |
0.31 mg |
6.2% |
| Riboflavin |
0.12 mg |
9.2% |
| Thiamin |
0.093 mg |
7.7% |
| Vitamin A |
380 IU |
13% |
| Vitamin B6 |
0.22 mg |
14% |
| Vitamin B12 |
0.16 mcg |
6.8% |
| Vitamin C |
12 mg |
13% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
0.92 mg |
6.1% |
| Vitamin K |
17 mcg |
14% |
|
Minerals
| Calcium |
53 mg |
5.3% |
| Copper |
0.22 mg |
24% |
| Fluoride |
100 mcg |
2600% |
| Iron |
1.6 mg |
20% |
| Magnesium |
30 mg |
7.3% |
| Manganese |
0.62 mg |
8.7% |
| Phosphorus |
110 mg |
15% |
| Potassium |
500 mg |
11% |
| Selenium |
1.1 mcg |
2% |
| Sodium |
560 mg |
37% |
| Zinc |
0.58 mg |
5.3% |
|
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