"Spanish Rice" Soup

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"Spanish Rice" Soup

Number of Servings: 6 Total Preparation Time: less than 15 minutes
Actual Cooking Time: 45 minutes Source: Maureen Bligh
Food Groups: Vegetables, Grains
Meal Type: Soup & Stews
Nutrition Content: Low Fat, Good Source of Fiber
Origin: American
Special Features: Make Ahead , Vegetarian

No added fat, and it's still a delicious soup.


2 cups Water
3/4 cup raw brown Rice
2 cup chopped Celery
2 Carrots, sliced
1 Onion, chopped
2 cloves of Garlic, chopped
1 red or green Bell pepper, chopped
3 16 ounce cans of Tomatoes, juice included, pureed with 2 cups water
1 4 ounce can mild green Chiles, chopped
2 tablespoons Paprika
2 1/2 teaspooons ground Cumin
1 teaspoon Chili powder(more to taste)


In a five or six quart pot, bring rice, celery, carrots, onion, garlic and 1 Tbsp paprika to a boil. Cover, reduce heat, and simmer 30 minutes. Check occasionally to make sure there's enough water, and replenish as necessary. Add remaining ingredients and simmer 15 minutes, or until rice is completely tender.

Nutrient Information
Calories: 138
Total Fat: 1.4 g
Saturated Fat: 0 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat:
Sodium: 131 mg
Carbohydrates: 29 g
Protein: 3.7 g
Fiber: 4.6 g
Vitamin A:
Vitamin C:

Cook's Notes: