Free Recipe Suppers: [Tuesday] Carrot and Ham Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Suppers: [Tuesday] Carrot and Ham Soup Recipe
2 tb Butter
1 Onion, chopped
3 c Carrots, sliced
4 c Chicken stock
1 c Cooked ham, cubed
pn Dried thyme
1/4 c Long-grain rice
2 tb Fresh parsley, chopped
1/4 ts Salt
Pepper
Suppers: [Tuesday] Carrot and Ham Soup Preparation
in large saucepan, melt butter over medium heat; cook onion and carrots for about 5 minutes or just until softened. Stir in chicken stock, ham and thyme; bring to boil. Stir in rice; cover and simmer over medium-low heat for 25-30 minutes or just until carrots and rice are tender. Stir in parsley and salt; season with pepper to taste. Makes 7 cups, or 4 servings Per serving: about 120 calories, 9 g protein, 4 g fat, 12 g carbohydrate Serve with: Whole wheat rolls, crunchy lettuce wedges with buttermilk dressing, frozen raspberry yogurt and gingerbread cookies. Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins Source: Canadian Living magazine, Nov 95 Presented in article Meal Planner: Light and Healthy Suppers Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
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