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Spinach Rice Soup

chef.jackson's picture
Ingredients
  Yellow onions 2 Medium, peeled and coarsely chopped
  Butter/Margarine 2 Tablespoon
  Canned chicken broth 55 Ounce (4 Cans Of 13 3/4 Ounce)
  Rice 1⁄4 Cup (4 tbs) (Uncooked)
  Frozen chopped spinach 20 Ounce, thawed (2 Packages)
  Salt 2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Stir-fry onions in butter in a large saucepan over moderate heat, 8-10 minutes, until golden.
Add broth and bring to a boil.
Stir in rice and boil, uncovered, 10 minutes, until rice is about half done.
Add remaining ingredients and simmer 12-15 minutes longer, until rice is done.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Onion
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Your rating: None
4.025
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 211 Calories from Fat 81

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 4.7 g23.7%

Trans Fat 0 g

Cholesterol 16.1 mg5.4%

Sodium 1203.6 mg50.2%

Total Carbohydrates 24 g7.9%

Dietary Fiber 4.3 g17%

Sugars 1.2 g

Protein 13 g26.1%

Vitamin A 269.6% Vitamin C 66.4%

Calcium 16.2% Iron 26.5%

*Based on a 2000 Calorie diet

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Spinach Rice Soup Recipe