member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Soup: 2 pt. Stuffed Pepper Soup


    Source of Recipe


    Lynda

    List of Ingredients




    1 small onion -- chopped
    olive oil spray
    1 package Boca Crumblers
    3 cups water
    4 reduced-sodium vegetarian vegetable bouillon cubes
    1/2 tsp freshly ground black pepper -- or more to taste
    Morton's salt substitute -- optional
    1/4 tsp Italian seasoning -- (1/4-1/2 tsp)
    1/4 tsp paprika
    1 can low-sodium chopped tomatoes -- (28 oz) undrained
    1 cup cooked white rice -- no salt added
    1 medium green bell pepper -- seeded and chopped
    1 small yellow bell pepper -- seeded and chopped
    1 small red bell pepper -- seeded and chopped

    Recipe



    In a soup pot, cook onion in olive oil spray until tender. Add crumbles, water, bouillon, pepper, Italian seasoning, paprika, tomatoes and rice. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Add peppers. Cook, uncovered, for 10-15 minutes or just until tender. Serves 6.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 64 Calories; trace Fat (3.4% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

    NOTES : This is a great recipe to double ........ it freezes well.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |