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.
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.