Tomato Rice Soup with Snow Peas and Mushrooms

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To make this lower in salt use salt-free broth or bouillon cubes as well

as salt-free tomatoes and omit any added salt.

 

 

* Exported from MasterCook *

 

Tomato Rice Soup with Snow Peas and Mushrooms

 

Recipe By :Nava Atlas

Serving Size : 6 Preparation Time :0:00

Categories : Low-Fat MWLP legal

Soup Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- chopped

4 cups vegetable broth -- *see Note

2/3 cup brown rice, long-grain -- uncooked, rinsed

2 large celery stalks -- diced

28 ounces tomato puree -- salt-free

2 bay leaves

2 teaspoons Italian seasoning -- herbs (oregano, basil,

etc.)

8 ounces sliced mushrooms -- *see Note

3 tablespoons fresh parsley -- to 4

salt and pepper -- to taste

6 ounces snow pea pod, fresh -- trimmed and sliced

 

1) Sauté the onion in a little water or broth in a large soup pot until

softened.

 

2) Add the broth (or water and bouillon cubes), rice, celery, tomato

puree, bay leaves, & Italian herbs and bring to a rapid simmer, then

lower

the heat and cover, allowing soup to simmer gently, for 40 minutes or

until rice is fully cooked.

 

3) Stir in the mushrooms and parsley and adjust the seasonings. Add

enough

water to maintain a thick consistency. Heat an additional 15 minutes,

then

remove and discard the bay leaves.

 

4) If you have enough time, allow the soup to stand away form the heat

for

an hour or so to thicken, but add more water if it becomes too thick.

Heat

again before serving.

 

5) Before serving the soup, steam the snow peas until bright green and

still crisp and use as garnish after soup has been ladelled into bowls.

 

Description:

" Crisp green snow peas lend this soup a pleasant visual and textural

twist. - Nava Atlas "

Source:

" Vegetarian Soups for All Seasons "

Copyright:

" 1992 - 2006 "

 

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Per Serving: Calories: 177, total fat: 5 g, protein: 6 g, fiber: 5 g,

carbohydrate: 29 g, cholesterol: 0 mg, sodium: 98 mg

Exchanges: 2 Grain(Starch); 3 1/2 Vegetable; 1 Fat

 

NOTES : * Or 4 cups of water with 2 vegetable bouillon cubes

 

*Any variety of mushroom is good, or try a mixture of 2 or more

kinds, like baby bellas and shiitakes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0