Appetizers / Soups / Salads

Tomato Veggie Rice Soup with Scallops is for Dinner.

Tomato Veggie Rice Soup with Scallops takes 15 minutes to prepare.

Tomato Veggie Rice Soup with Scallops takes 20 minutes to cook.

Tomato Veggie Rice Soup with Scallops makes 8 servings.

The ingredients for Tomato Veggie Rice Soup with Scallops are:

2 TBS olive oil
1/2 cup chopped onion
2 stalks celery, chopped
1 large carrot, finely chopped
2 ears corn, cut off cob
1/2 cup uncooked long or medium grain rice
2 15 oz cans diced tomatoes, no salt added, undrained
3 cups chicken broth, no sodium added
8 oz scallops
1/4 cup chopped fresh basil (or other fresh herb)
Salt & pepper to taste

Here is how you make Tomato Veggie Rice Soup with Scallops:

Heat oil in large sauce pan. Add onion, celery, carrots and corn; cook & stir until veggies are softened (2-3 minutes). Add rice & continue to cook until rice is evenly coated in oil. Stir in undrained tomatoes, chicken broth, pepper & salt if desired. Bring to boil then reduce heat, cover & simmer for 15 minutes to cook rice. Rinse scallops & if large cut into bite size pieces. Stir scallops into soup & cover. Simmer until scallops are opaque, about 5-10 minutes. Stir in the basil and serve with biscuits. Serving Size:?I haven't measured the serving size, there are at least 8 generous servings here. Can easily add more broth to stretch. Number of Servings: 8Recipe submitted by SparkPeople user ONESILLYME.

The nutritional information for Tomato Veggie Rice Soup with Scallops is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 119.5

• Total Fat: 4.3 g
• Cholesterol: 9.4 mg
• Sodium: 71.2 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 2.1 g
• Protein: 6.9 g

The dietary needs meet for Tomato Veggie Rice Soup with Scallops is Low Carb