Title: Suppers: [tuesday] carrot & ham soup
 Categories: Soups, Ham
      Yield: 4 Servings
 
      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
 
  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