This soup recipe mixes cooked rice with stewed tomatoes, carrot juice, orange juice and ginger.


2 teaspoons olive oil

1/2 cup chopped onion

1 can (14 1/2 ounces) stewed tomatoes

1 1/2 cups carrot juice

1 1/2 cup orange juice

1 teaspoon ground ginger

3/4 teaspoon salt

2 cups cooked brown or white rice


1. In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes.

2. Add the stewed tomatoes, carrot juice, orange juice, ginger, and salt, and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes to blend the flavors.

3. Stir in the rice and serve. Makes 4 servings

Shrimp, Tomato & Rice Soup For a main course, add 1 can (8 ounces) drained sliced water chestnuts and ¾ pound shelled and deveined medium shrimp to the soup for the final 5 minutes of cooking in step 2.

Nutrition Facts

per serving
calories 199
total fat 3.4g
saturated fat 0.5g
cholesterol 0mg
dietary fiber 4g
carbohydrate 38g
protein 4g
sodium 714mg

Good source of: potassium, selenium, vitamin C

Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 31 Oct 2011

Last Modified: 06 Apr 2015