Vegetable Rice Soup
Eliminate the oil and use cooking spray and chicken broth for less fat.
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1 clove garlic, chopped
1 tablespoon olive oil [optional]
1 (28 ounce) cans tomatoes
1 cup quick-cooking brown riceor white rice
1 cup chicken broth
1 teaspoon dried parsley
1/2 teaspoon dried thyme
Heat oil over medium heat in a large saucepan. Combine onions, celery, carrots and garlic and cook about 10 minutes. Add tomatoes with the juice and bring to boil. Reduce heat and simmer for 20 minutes. Add rice and broth and simmer another 20 minutes. Sprinkle with dried herbs and serve.
Makes 6 servings.
Calories 175, Fat 4 grams, Cholesterol 0 mg, Sodium 129 mg, Carbohydrate 33 grams, Protein 4 grams, Fiber 3 grams.