Suppers: [tuesday] carrot & ham soup
Ham Soups Carrots
Last updated 6/12/2012 1:25:36 AM. Recipe ID 59632. Report a problem with this recipe.
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
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
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