Savory Mushoom and Rice Soup

from Chow Bella

1/2 tbsp extra virgin olive oil

1 large onion, diced

1 celery stalk, diced

1 8-oz package fresh mushrooms, any variety, thinly sliced

1 carrot, diced

2 cloves garlic, minced

1 32-oz box low-sodium beef broth

2 tbsp low-sodium tomato paste

1/4 tsp dried sage

1 1/2 cups water

3/4 cup par-boiled brown rice

salt and pepper, to taste

suggested garnish: chopped parsley

• Servings per recipe: 4

• Per serving:

• Calories: 224

• Fat: 4.3 g

• Saturated fat: 0 g

• Cholesterol: 0 mg

• Sodium: 264 mg

• Carbohydrates: 37 g

• Fiber: 3.3g

• Sugar: 5 g

• Protein: 10 g

1. Heat a large saucepan or 4-qt stockpot over medium-high heat. Add the oil and once it's war add the onion, celery, mushrooms, carrot, and garlic. Saute all the vegetables until tender.

2. Pour in the beef broth, tomato pates, sage, water, and season with some salt and pepper. Once the tomato paste has dissolved upon stirring, bring the heat to high.

3. When the liquid is boiling, add the rice and reduce heat to simmer; cover and simmer gently for 30 minutes or until the rice is tender. Serve immediately, garnished with parsley, if desired.