Fresh Tomato-Rice Soup

Serves: 6
Total Calories: 92


1 1/2 cups chopped onions
2 tablespoons bacon drippings
2 tablespoons butter or margarine
4 cups water
1 1/2 pounds ripe tomatoes, peeled, cored, and chopped
1/3 cup raw white rice
1/2 teaspoon salt
1/4 teaspoon pepper


Cook onions in drippings and margarine in a 3-quart saucepan, over medium heat, stirring often until browned, 6–7 minutes. Add water and tomatoes and bring to a boil. Stir in rice, salt, and pepper. Reduce heat and simmer, uncovered, 30 minutes or until rice is tender.

Nutritional Facts:

Serves: 6
Total Calories: 92
Calories from Fat: 33

This Fresh Tomato-Rice Soup recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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