Suppers: [tuesday] carrot and ham soup

Yield: 4 Servings

Measure Ingredient
2 tablespoons Butter
1 Onion, chopped
3 cups Carrots, sliced
4 cups Chicken stock
1 cup Cooked ham, cubed
pinch Dried thyme
¼ cup Long-grain rice
2 tablespoons Fresh parsley, chopped
¼ teaspoon Salt
Pepper

in large saucepan, melt butter over medium heat; cook onion and carrots for about 5 minutes or just until softened. Stir in chicken stock, ham and thyme; bring to boil.

Stir in rice; cover and simmer over medium-low heat for 25-30 minutes or just until carrots and rice are tender. Stir in parsley and salt; season with pepper to taste.

Makes 7 cups, or 4 servings

Per serving: about 120 calories, 9 g protein, 4 g fat, 12 g carbohydrate Serve with: Whole wheat rolls, crunchy lettuce wedges with buttermilk dressing, frozen raspberry yogurt and gingerbread cookies.

Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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