Suppers: [tuesday] Carrot & Ham Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1: Onion, chopped
3 cup: Carrots, sliced
4 cup: Chicken stock,
1 cup: Cooked ham, cubed
pn Dried thyme,
1/4 cup: Long-grain rice,
2 tbsp: Fresh parsley, chopped
1/4 tsp: Salt,
Pepper,
Directions:
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@msn.com
Source from luhu.jp
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@msn.com
Source from luhu.jp