Broccoli-Rice Soup
Source of Recipe
adapted from Cooking Light, July/Aug 1993, page 127
List of Ingredients
1 tablespoon olive oil --or use extra broth or nonstick cooking spray for this step
1 cup chopped onion
5 cups no-salt-added chicken broth
1 cup peeled chopped tomato
1/2 cup long-grain rice uncooked
(original recipe calls for 1/4 teaspoon salt )
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground red pepper
4 cups chopped fresh broccoli flowerets Recipe
Heat oil in a saucepan over medium-low heat (or use extra broth or cooking spray). Add onion; cover and cook 10 minutes or until tender. Add broth and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add broccoli; cover and cook 7 minutes or until rice and broccoli are tender.
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