Tangy Vegetable Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
PHILLY.INQUIRER
2 tbsp: OIL,
1/2 tbsp: RAW RICE,
1 SMALL: ONION,
1: PLUM TOMATO, CHOPPED FINE
2 CLOVES: GARLIC,
2 1/2 cup: CHICKEN BROTH,
1/2 STALK: CELERY, INCLUDING
LEAVES MINCED,
1/4 cup: TOMATO JUICE,
1: CHICKEN BOUILLON CUBE,
1 tbsp: PARSLEY MINCED,
1/8 tbsp: BLACK PEPPER,
1 tbsp: GREEN PEPPER MINCED,
3: SHAKES HOT SAUCE,
1 SMALL: CARROT PEELED, DICED
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp