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Tangy vegetable soup

Yield: 4 Servings MMM

Ingredients:

• 2 tb OIL
• 1/2 tb RAW RICE
• 1 SMALL ONION
• 1 PLUM TOMATO CHOPPED FINE
• 2 CLOVES GARLIC
• 2 1/2 c CHICKEN BROTH
• 1/2 STALK CELERY INCLUDING LEAVES MINCED
• 1/4 c TOMATO JUICE
• 1 CHICKEN BOUILLON CUBE
• 1 tb PARSLEY MINCED
• 1/8 tb BLACK PEPPER
• 1 tb GREEN PEPPER MINCED
• 3 SHAKES HOT SAUCE
• 1 SMALL CARROT PEELED

Instructions:

DICED IN SAUCEPAN HEAT OIL.ADD ONION GARLIC CELERY PARSLEY GREEN PEPPER CARROT RICE.SAUTE BRIEFLY OVER MEDIUM HEAT JUST UNTIL ALL SOLIDS AR LIGHTLY COATED WITH OIL.ADD TOMATO CHICKEN BROTH TOMATO JUICE AND BOUlLLON CUBE.COVER PAN AND BRING TO BOIL REDUCE HEAT AND SIMMER FOR ABOUT 30 MINUTES UNTIL VEGETABLES ARE AND RICE ARE FULLY COOKED AND TENDER.ADD PEPP AND HOT SAUCE AS INDICATED OR ASDESIRED.SERVE HOT.MAKES FOUR TO FIVE SERVINGS.

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