Tangy Vegetable Soup
Yield
4 servingsPrep
15 minCook
45 minReady
Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | tablespoon |
rice
raw |
|
| 1 | small |
onions
|
|
| 1 | each |
italian plum (roma) tomatoes
finely chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 2 ½ | cups |
chicken broth
|
|
| ½ | stalk |
celery
including leaves minced |
*
|
| ¼ | cup |
tomato juice
|
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 1 | tablespoon |
parsley leaves
minced |
|
| ⅛ | tablespoon |
black pepper
|
|
| 1 | tablespoon |
green bell peppers
minced |
|
| 3 | shakes |
red hot pepper sauce
|
*
|
| 1 | small |
carrots
peeled, diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 7.5 | ml |
rice
raw |
|
| 1 | small |
onions
|
|
| 1 | each |
italian plum (roma) tomatoes
finely chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 591 | ml |
chicken broth
|
|
| 0.5 | stalk |
celery
including leaves minced |
*
|
| 59 | ml |
tomato juice
|
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 15 | ml |
parsley leaves
minced |
|
| 1.9 | ml |
black pepper
|
|
| 15 | ml |
green bell peppers
minced |
|
| 3 | shakes |
red hot pepper sauce
|
*
|
| 1 | small |
carrots
peeled, diced |
|
Directions
In saucepan, heat oil.
Add onion, garlic, celery, parsley, green pepper, carrot, rice.
Sauté briefly, over medium heat, just until all solids are lightly coated with oil.
Add tomato, chicken broth, tomato juice and bouillon 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 pepper and hot sauce as indicated or as desired.
Serve hot.
Makes 4 to 5 servings.
