Super Simple Peanut Soup with Vegetables

"This recipe is ridiculously easy, and everything except the dressing mix is substitutable. Leftover pork chops or chicken tastes great in place of tofu, and almost any fresh veggie tastes great. In a pinch, I've even used frozen vegetables." -CL Reader

Yield: 6 servings (serving size: 1 cup soup and 2/3 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 25%
  • Fat: 8.8g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 3g
  • Protein: 17.3g
  • Carbohydrate: 47g
  • Fiber: 3.6g
  • Cholesterol: 3mg
  • Iron: 7.9mg
  • Sodium: 567mg
  • Calcium: 499mg

Ingredients

  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1 (2.9-ounce) packet peanut salad dressing mix (such as Taste of Thai)
  • 4 cups small broccoli florets
  • 1 cup chopped red bell pepper
  • 1 (12.3-ounce) package extra-firm tofu, drained and cubed
  • 4 cups hot cooked basmati rice
  • 2 tablespoons chopped fresh cilantro (optional)

Preparation

  1. Combine broth and dressing mix in a large saucepan; bring to a boil. Add broccoli, bell pepper, and tofu. Reduce heat, and simmer 10 minutes. Serve over rice, and garnish each serving with 1 teaspoon cilantro, if desired.
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