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1 cup uncooked white rice
Cooking Spray
1 tsp. chopped garlic
1/4 Cup sliced green onions
6 cups Vegetable Broth recipe
1 carrot, sliced
1 celery stalk, sliced
1 cup diced tomato
1 zucchini, sliced into half-moons
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1 cup cut-up sugar snap
peas or green beans
2 tbsp. chopped parsley
1 1/2 tbsp. minced, seeded
green chili pepper or to taste
Salt and pepper to taste
1/4 tsp. cumin
juice of 1 lime (optional)
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Cook
the rice according to directions until tender. Set aside.
Meanwhile, in a medium soup pot
coated with cooking spray, saute the onions and garlic on
medium-high heat for 2-3 minutes. Add the broth, carrot, and
celery.
Add the tomato, zucchini, sugar
snap peas, parsley, chili pepper, salt, pepper, cumin, and cooked
rice.
Simmer on low for 10 minutes.
Squeeze the lime juice into the
soup and serve.
Serves 6
Calories -239; Saturated fat-0 g.;
Total fat-1 g.; Carbohydrates-50g; Cholesterol-0mg.; Sodium-315 mg.;
Fiber-4g.; Protein-7g.
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The
Mexican
Jewish
community is known to be close-knit,
with a mixture of Ashkenazic and Syrian Jews. Many of the
children attend Jewish day school, where both Hebrew and Yiddish are
taught. This similar to a vegetarian Mexican tortilla soup.
It would be good with a side of Spice-of-Life Chips.
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