The Real Deal Dill Pickle Soup

Ingredients

• 8 oz Portobello mushrooms, thinly sliced
• 1/3 cup uncooked rice
• 8 cups homemade vegetable broth
• 1 jar The Real Deal Dill Pickles, chopped, reserve the juice
• 1 medium onion, minced
• 1 large carrot, cubed
• 2 tablespoons No Sodium Added tomato paste
• 2 medium potatoes, cubed
• 2 tablespoons vegetable oil
• Black pepper to taste
• Dill for garnish

Directions

Combine homemade vegetable broth and rice in a large pot and bring to a boil. Reduce the heat to medium low cover and cook until rice has softened, about 15 to 20 minutes. Add potatoes and cook on a medium-low heat until potatoes are cooked, about 12-15 minutes.

Meanwhile in a large sauté pan, heat vegetable oil, add onion and carrot, and sauté on a medium heat for 5-7 minutes. Add sliced mushrooms and cook for 5 more minutes.

Add dill pickles, tomato paste, and pepper. Give everything a nice stir and continue cooking for another 5 minutes.

Add sautéed vegetables into the pot with the potatoes, pour in The Real Deal Dill Pickle juice. Soup should be slightly sour, serve with your favorite low sodium bread.

Nutrition Facts

Calories 97.7
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 147.7 mg
Potassium 586.0 mg
Total Carbohydrate 21.9 g
Dietary Fiber 4.4 g
Sugars 3.0 g
Protein 2.1 g