Tomato Rice Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons oil | |
| 2 tablespoons all- purpose flour | |
| 1/4 cup finely chopped onion | Washed, peeled and finely chopped |
| ¼ cup finely chopped green bell pepper | Washed, trimmed and finely chopped |
| ½ cup chopped zucchini | Washed, trimmed and chopped |
| 4 cups tomato puree | |
| 1 teaspoon sugar | |
| 2 cups reduced sodium chicken | |
| ¼ teaspoon ground black pepper | |
| 1 teaspoon garlic, minced | |
| ¼ cup brown or white rice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Add the peppers, onions and zucchini. Cook until tender. Stir in flour. | |
| 3 | Add remaining ingredients and bring to a boil. | |
| 4 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
