Tangy vegetable soup

Yield: 4 servings

Measure Ingredient
2 tablespoons OIL
½ tablespoon RAW RICE
1 SMALL ONION
1 PLUM TOMATO,CHOPPED FINE
2 CLOVES GARLIC
2½ cup CHICKEN BROTH
½ STALK CELERY,INCLUDING
LEAVES MINCED
¼ cup TOMATO JUICE
1 CHICKEN BOUILLON CUBE
1 tablespoon PARSLEY MINCED
⅛ tablespoon BLACK PEPPER
1 tablespoon GREEN PEPPER MINCED
3 SHAKES HOT SAUCE
1 SMALL CARROT PEELED,DICED

PHILLY.INQUIRER

IN SAUCEPAN,HEAT OIL.ADD ONION,GARLIC,CELERY,PARSLEY,GREEN PEPPER,CARROT,RICE.SAUTE BRIEFLY,OVER MEDIUM HEAT,JUST UNTIL ALL SOLIDS AR LIGHTLY COATED WITH OIL.ADD TOMATO,CHICKEN BROTH,TOMATO JUICE AND BOUlLLON CUBE.COVER PAN AND BRING TO BOIL,REDUCE HEAT AND SIMMER FOR ABOUT 30 MINUTES,UNTIL VEGETABLES ARE AND RICE ARE FULLY COOKED AND TENDER.ADD PEPP AND HOT SAUCE AS INDICATED OR ASDESIRED.SERVE HOT.MAKES FOUR TO FIVE SERVINGS.

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