| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Dutch |
Soups, Low-fat, Pasta, Beef |
14 |
Cups |
INGREDIENTS
| 10 |
c |
Water |
| 2 |
tb |
Salt-free |
|
|
Beef bouillon granules |
| 2 |
cn |
(14oz ea) stewed tomatoes |
| 1 |
cn |
(16oz) French-style |
|
|
Green beans |
| 1 |
pk |
(10oz) frozen mixed veggies |
| 1 |
pk |
(10oz) frozen corn |
| 1 |
c |
Onion(s), chopped |
| 1/2 |
c |
Celery, chopped |
| 1/2 |
c |
Green bell pepper, chopped |
| 1/2 |
c |
Red bell pepper, chopped |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1/2 |
c |
Orzo |
INSTRUCTIONS
In a 5-quart Dutch oven over high heat, bring the water to a boil. Add the
beef bouillon granules, stirring well. Add all the remaining ingredients
except the orzo; cook, covered, for 30 min. Reduce heat to a simmer, add
the orzo and cook for 20 min more, stirring occasionally.
Enola Prudhomme's Low-Fat Favorites ISBN 0-688-11894-1 pg 8
Posted to Bakery-Shoppe Digest V1 #459 by Laura Harpole
<harpoe@pioneer-net.com> on Apr 15, 1997
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