Tangy vegetable soup
Yield: 4 servings ---
Ingredients:
- 2 tb OIL 1/4 c TOMATO JUICE
- 1/2 tb RAW RICE 1 CHICKEN BOUILLON CUBE
- 1 SMALL ONION 1 tb PARSLEY MINCED
- 1 PLUM TOMATO CHOPPED FINE 1/8 tb BLACK PEPPER
- 2 CLOVES GARLIC 1 tb GREEN PEPPER MINCED
- 2 1/2 c CHICKEN BROTH 3 SHAKES HOT SAUCE
- 1/2 STALK CELERY
Instructions:
INCLUDING 1 SMALL CARROT PEELED DICED LEAVES MINCED 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.
