| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Dutch |
Rice, Soups & ste, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive |
| 1 |
c |
Chopped onion |
| 1 |
ts |
Bottled minced garlic |
| 14 1/2 |
oz |
Canned fat-free chicken broth |
| 30 |
oz |
Canned black-eyed peas; (packed without pork) |
| 14 1/2 |
oz |
Cut chiIi-styIe chunky tomatoes; canned |
| 1 |
c |
Frozen corn kernels |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Reduced sodium chicken bouillon crystals |
| 1/2 |
ts |
Granulated sugar |
| 1/4 |
ts |
Thyme |
| 2 |
c |
Leftover cooked rice |
INSTRUCTIONS
The soup goes together with pantry ingredients that are easy to keep on
hand, and the entire process takes only 20 minutes. There's plenty of time
to make 5-minute rice
In a 4 1/2-quart Dutch oven or soup pot, heat the oil over medium heat.
Meanwhile, peel and coarsely chop the onion, adding it to the pot as you
chop. Add the garlic. Cook for 1 minute.
Add the chicken broth, and raise the heat to high. Cover the pot. Rinse and
drain 1 can of the peas and add them to the pot, keeping the pot covered as
much as possible. Add the undrained can of peas, the tomatoes and the corn.
Add the Worcestershire, chicken bouillon, sugar and thyme. Cover the pot,
bring it to a rolling boll and cook for 8 minutes to combine the flavors.
Meanwhile, put the leftover rice in a 3-cup, microwave-safe bowl and cover
it loosely with a paper towel. Microwave on high for 2 mlnutes or until
heated through. Put 1/2 cup rice in the bottom of each bowl. Pour the soup
over the rice and serve at once. Serves 4.
Each serving contains approximately 230 calories, 1.4 gm fat, no
cholesterol, 10 gm. protein, 45gm. Carbohydrates, 313 mg. sodium
Star Tribune, 12/31/97
Recipe by: Desperation dinner by Beverly Mills and Alicia Ross
Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Mar 21,
1998
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