Tomato-Rice Soup

Preparation

1. Step 1

   Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.

   Step 2

   Add the water with bouillon cubes, rice, celery, tomato puree, bay leaves, and seasoning. Bring to a rapid simmer, then lower the heat. Cover and simmer gently, covered, until the rice is just done, about 40 minutes.

   Step 3

   Stir in the mushrooms and parsley and adjust the consistency with enough additional water to give the soup a thick but fluid consistency. Simmer over low heat for another 15 minutes. Season with salt and pepper, then remove from the heat. Discard the bay leaves.

   Step 4

   If time allows, let the soup stand off the heat for an hour or so. If the soup becomes too thick, stir in additional water, but let it remain fairly thick. Adjust the seasonings, then heat through.

   Step 5

   Just before serving, steam the snow peas until bright green and tender-crisp. After ladling the soup into bowls, garnish each serving with some snow peas.

2. Nutrition Information

   Step 6

   Per serving:

   Step 7

   Calories: 177

   Step 8

   Total fat: 5g

   Step 9

   Protein: 6g

   Step 10

   Fiber: 5g

   Step 11

   Carbohydrate: 29g

   Step 12

   Cholesterol: 0mg

   Step 13

   Sodium: 98mg