Suppers: [tuesday] carrot & ham soup

Yield: 4 Servings

Ingredients:

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

Instructions:

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 Source: Canadian Living magazine Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com