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Suppers: [tuesday] carrot and ham soup

Suppers: [tuesday] carrot and ham soup
Main Ingredient: Pork Ham Carrot

Course: Various soups and stews

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Suppers: [tuesday] carrot and ham soup ingredients

  • 2 T 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 T Fresh parsley, chopped
  • 1⁄4 t Salt
  • Pepper

Cooking Suppers: [tuesday] carrot and ham soup

1. In large saucepan, melt butter over medium heat; cook onion and carrots for about 5 minutes or just until softened.
2. Stiri in chicken stock, ham and thyme; bring to boil.
3. stir in rice; cover and simmer over medium-low heat for 25-30 minutes or just until carrots and rice are tender.
4. Stir in parsley and salt; season with pepper to taste.
5. 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.
6. 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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