Directions:
- Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
- Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.17 Kcal (327 kJ) | ||
| Calories from fat | 35.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 6% | |
|---|---|---|---|
| Sodium | 944.87mg | 39% | |
| Potassium | 340.51mg | 7% | |
| Total Carbs | 7.53g | 3% | |
| Sugars | 3.55g | 14% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 0.59g | 1% | |
| Vitamin C | 87mg | 145% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 30.3mg | 168% | |
| Calcium | 33.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 23.85 Kcal (100 kJ) | ||
| Calories from fat | 10.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 6% | |
|---|---|---|---|
| Sodium | 288.26mg | 39% | |
| Potassium | 103.88mg | 7% | |
| Total Carbs | 2.3g | 3% | |
| Sugars | 1.08g | 14% | |
| Dietary Fiber | 0.64g | 8% | |
| Protein | 0.18g | 1% | |
| Vitamin C | 26.6mg | 145% | |
| Vitamin A | 0.6mg | 63% | |
| Iron | 9.2mg | 168% | |
| Calcium | 10.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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