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Italian Tomato and Rice Soup

Source of Recipe

Better Homes and Gardens
Italian Tomato and Rice Soup
Makes 6 side-dish servings.

1 jar chunky salsa -- (12 ounce)
1 cup reduced-sodium tomato juice
1/3 cup quick-cooking brown rice
1 tablespoon dried minced onion
1 teaspoon Italian seasoning -- crushed
1/2 teaspoon instant chicken bouillon granules
1/8 teaspoon dried minced garlic
1/8 teaspoon pepper
2 cups water
1 package loose-pack frozen zucchini, carrots, cauliflower, lima beans, and Italian beans -- (16 ounce)
Optional: 1/3 cup finely shredded Parmesan cheese

1. In a large saucepan combine the salsa, tomato juice, brown rice, onion, Italian seasoning, bouillon granules, garlic, pepper, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

2. Meanwhile, place frozen vegetables in a colander. Run cold water over vegetables until thawed. Stir vegetables into the rice mixture. Return to boiling; reduce heat. Cover and simmer for 5 to 10 minutes or until rice and vegetables are tender. Top each serving with cheese, if desired.

Turn this colorful side dish into a main dish by adding some cooked chicken or turkey.

One serving w/o optional items equals calories: 66 , total fat: 0g , cholesterol: 0mg , sodium: 438mg , carbohydrate: 15g , protein: 2g