Soups, Stews and Chowders - Pepper and Rice Soup - 2 or 3 Points




Kelly_S
04-24-2001, 05:26 PM
* Exported from MasterCook *

Pepper and Rice Soup

Recipe By : Great American Recipes
Serving Size : 6 Preparation Time :0:00
Categories : Soups, Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups onion -- finely chopped
2 cups carrots -- chopped
6 cloves garlic -- minced
4 cups Swanson's Natural Goodness Fat-Free Reduce -- chicken flavor
1/2 cup long-grain rice
1/2 cup dry sherry
1 large red bell pepper -- cut in strips
1 large green bell pepper -- cut in strips
1 large yellow bell pepper -- cut in strips
salt and pepper -- to taste

1. In large non-stick saucepan sprayed with cooking spray saute onions, carrots and garlic until tender and lightly colored, about 10 minutes.

2. Add chicken broth and bring to a boil.

3. Reduce heat and simmer for 15 minutes.

4. Add rice, sherry and peppers. Simmer, partially covered, about 20 minutes or until rice is tender.

Calories: 142.4
Fat grams: 0.4
Fiber grams: 2.7

W/W Points: 2

FOR 6 1-CUP SERVINGS THE FOLLOWING APPLY:

Calories: 213.7
Fat grams: 0.6
Fiber grams: 4.1

W/W Points: 3


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Serving Ideas : Makes 4 1 1/2-cup or 6 1 -cup servings.


judi
02-15-2002, 01:52 AM
Hi!

Is there anything else I could use instead of the sherry? I never have sherry in the house but I do have lots of other stuff.