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Rice and Potato Soup

  • Prep 20 min
  • Total 30 min
  • Ingredients 13
  • Servings 9

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
Calories from Fat
30
% Daily Value
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.

Expert Tips

*The rice for this soup was cooked with 1 tablespoon olive oil, 1 clove garlic and 1/4 cup minced onion; with a 1 to 2 ratio of rice to chicken broth or water. Salt and pepper, if desired. Basmati rice can be used since it does not get mushy during heating the soup. Or use frozen rice if in a hurry.

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

Broth amounts may vary, since rice and potatoes are starches, and they tend to absorb water.

Directions

  • 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.
  • 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.
  • 3 Add cooked rice and potatoes. Stir in remaining broth until desired consistency. Add pepper and salt; heat until hot.

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

Rate and Comment

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