![](https://cdn.statically.io/img/www.allrecipes.com/thmb/AsyQ5qm-q5Oj_DjZcCnVmWYwgu4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2592466-1007ac25f2544aedaf2bfba2674b172d.jpg)
Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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½ cup sliced celery
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3 (14.5 ounce) cans vegetable broth
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1 (15 ounce) can whole potatoes, cubed
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1 (14.5 ounce) can stewed tomatoes
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½ teaspoon chopped fresh thyme
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salt and ground black pepper to taste
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1 (16 ounce) package frozen mixed vegetables
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½ cup instant rice
Directions
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Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.
Nutrition Facts (per serving)
287 | Calories |
5g | Fat |
55g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 287 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 4% |
Sodium 1186mg | 52% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 10g | 36% |
Total Sugars 9g | |
Protein 9g | 18% |
Vitamin C 27mg | 30% |
Calcium 109mg | 8% |
Iron 5mg | 28% |
Potassium 761mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.