* 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
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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.
