Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil; 2 ts Tomato paste;
1 c Onions; chopped 1 oz White or brown rice;
3 c Carrots; chopped -uncooked
4 c Water; 1 1/2 c Evaporated skim milk;
3 pk Instant chicken broth; Salt and pepper to taste;

Heat oil in large saucepan, add onions and cook until tender, adding water
if necessary, to prevent drying. Add carrots, water, broth mix, tomato
paste and rice. Reduce heat to low, cover and cook until rice and carrots
are tender, 30-40 minutes. Strain into another saucepan. Put about 1/2 cup
of the vegetabZ return to soup. Stir in milk, salt and pepper. Heat,
stirring until heated through.

Per serving: 7g protein, 5g fat, 19g carb., 665mg sodium, 3mg chol., 149
calories.

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