|1 cup||Chopped onion|
|1 teaspoon||Bottled minced garlic|
|14½ ounce||Canned fat-free chicken broth|
|30 ounces||Canned black-eyed peas; (packed without pork)|
|14½ ounce||Cut chiIi-styIe chunky tomatoes; canned|
|1 cup||Frozen corn kernels|
|1 teaspoon||Worcestershire sauce|
|½ teaspoon||Reduced sodium chicken bouillon crystals|
|½ teaspoon||Granulated sugar|
|2 cups||Leftover cooked rice|
The soup goes together with pantry ingredients that are easy to keep on hand, and the entire process takes only 20 minutes. There's plenty of time to make 5-minute rice
In a 4½-quart Dutch oven or soup pot, heat the oil over medium heat.
Meanwhile, peel and coarsely chop the onion, adding it to the pot as you chop. Add the garlic. Cook for 1 minute.
Add the chicken broth, and raise the heat to high. Cover the pot. Rinse and drain 1 can of the peas and add them to the pot, keeping the pot covered as much as possible. Add the undrained can of peas, the tomatoes and the corn.
Add the Worcestershire, chicken bouillon, sugar and thyme. Cover the pot, bring it to a rolling boll and cook for 8 minutes to combine the flavors.
Meanwhile, put the leftover rice in a 3-cup, microwave-safe bowl and cover it loosely with a paper towel. Microwave on high for 2 mlnutes or until heated through. Put ½ cup rice in the bottom of each bowl. Pour the soup over the rice and serve at once. Serves 4.
Each serving contains approximately 230 calories, 1⅖ gm fat, no cholesterol, 10 gm. protein, 45gm. Carbohydrates, 313 mg. sodium Star Tribune, 12/31/97
Recipe by: Desperation dinner by Beverly Mills and Alicia Ross Posted to MC-Recipe Digest by Kathleen <schuller@...> on Mar 21, 1998
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