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Tomato-Juice Soup

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The tomato juice soup is a cooked vegetable and rice soup made with a base of tomato juice. Simply seasoned with salt and pepper with a hint of butter, the tomato juice soup can be thickened with flour or served as a clear soup.
Ingredients
  Tomato juice 46 Ounce (5 3/4 Cups)
  Carrot 1 Large
  Onion 1 Large
  Celery stalk 1
  Uncooked rice 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  Butter/Margarine 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Put juice in pan.
Add whole vegetables and rice; bring to boil.
Cover; boil gently until vegetables are tender.
Lightly brown flour in butter in pan; add to soup to thicken, if desired.
Add salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 990 Calories from Fat 121

% Daily Value*

Total Fat 14 g21.3%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 634 mg26.4%

Total Carbohydrates 203 g67.6%

Dietary Fiber 16.5 g66.1%

Sugars 64 g

Protein 27 g55%

Vitamin A 369.1% Vitamin C 445.4%

Calcium 29.4% Iron 59.7%

*Based on a 2000 Calorie diet

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Tomato-Juice Soup Recipe