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Yields:
2 servings
Meal Types:
Appetizers
Soups
Lunch
Rating:
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Potato and Rice Soup

Healthful soup that's full of veggies and can be adjusted to accommodate anything on hand.

Ingredients

Directions

  1. Wash, peel, and dice potato. Heat olive oil and butter over medium heat in a medium saucepan. Place diced potatoes into pan once butter has melted into oil (butter may be skipped).
  2. While potatoes cook, dice onion and place into pan. Stirring occasionally. Chop celery and carrots and place into pan. Allow to cook until vegetables start to soften, about 7 minutes.
  3. Season vegetables with salt and pepper to taste, add a pinch of red pepper flakes and minced garlic and tomato paste; cook for an additional minute.
  4. Add water (chicken stock or vegetable stock works as well), one bay leaf (remember to remove before serving) and season with salt and pepper to taste. Cover and allow to simmer for 30-40 minutes.
  5. Add rice, cover and cook for an additional 15 minutes or until rice is tender.
  6. Serve with bread or crackers. Enjoy!
  7. Note: for additional taste enhancement try adding parmesan cheese or Tabasco for some additional kick.
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Nutrition summary:

There are 284 calories in 1 serving of Potato and Rice Soup.
Calorie break-down: 40% fat, 54% carbs, 5% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
284
 
% Daily Values*
Total Fat
12.97g
17%
Saturated Fat
4.69g
23%
Trans Fat
0g
Polyunsaturated Fat
1.102g
Monounsaturated Fat
6.503g
Cholesterol
16mg
5%
Sodium
636mg
28%
Total Carbohydrate
39.06g
14%
Dietary Fiber
3.4g
12%
Sugars
3.44g
Protein
3.85g
Vitamin D
-
Calcium
53mg
4%
Iron
1.08mg
6%
Potassium
504mg
11%
Vitamin A
318mcg
35%
Vitamin C
13.7mg
15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
14%
of RDI*
(284 calories)
14% of RDI
Calorie Breakdown:
 
Carbohydrate (55%)
 
Fat (40%)
 
Protein (5%)
* Based on a RDI of 2000 calories


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