Asparagus & Rice Soup
Add some asparagus to your soup for a nutrient-packed dish.
45 mins
4 Serving(s)
Ingredients
- 1 tbsp. Schnucks extra-virgin olive oil
- 1 1/3 cups carrots, diced
- 1 1/3 cups celery, diced
- 1 1/3 cups onion, diced
- 6 cups less-sodium chicken broth
- 1/2 cup unprepared converted or extra long grain white rice
- 1 pkg. mini cubed ham, drained
- 1 bunch fresh asparagus, each spear cut diagonally into 1" pieces
- 1/4 tsp. ground black pepper
- grated Pecorino Romano cheese, optional
Instructions
- In 5-quart saucepan, heat oil over medium-high heat. Add carrots, celery and onion and cook, covered, 15 minutes or until celery is tender and begins to brown, stirring occasionally. Add broth; heat to boiling over high heat. Reduce heat to medium-low; stir in rice. Cover and cook 15 minutes. Add ham, asparagus and pepper. Cook 4-5 minutes or until asparagus is tender.
- Ladle soup into soup bowls and sprinkle with cheese, if desired. Makes about 10 1/2 cups.
Nutrition Facts
306 Calories Per ServingFat: 9gSaturated Fat: 3gCholesterol: 33mgSodium: 1609mgCarbohydrates: 37gFiber: 5gSugars: 8gProtein: 19gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe