Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil -green chile peppers
3 md Carrots; 1 Tomato; peeled, seeded and
-peeled and thinly sliced -roughly chopped
2 Stalks celery; thinly sliced 4 c Chicken broth
1 lg Onion; finely chopped Salt and pepper
1/4 c Finely chopped long mild 1 c Cooked wild rice

--------------------------GARNISH-------------------------------
Chopped fresh parsley

1. In a large nonstick Dutch oven or kettle, heat the oil and saute
the carrots, celery, onion, and chilies over medium heat, until soft,
about 8 minutes. Add the tomato and cook for another 2 minutes,
stirring often.

2. Add the broth and salt and pepper, bring to a boil, cover, reduce
heat, and simmer for 30 minutes. Add the rice and cook for an
additional 15 minutes.

3. Serve the soup piping hot, garnished with chopped parsley.

*For a one-dish meal, add cooked chicken or other cooked meats to the
soup and heat through.

73 calories per serving

from Make It Easy, Make It Light by Laurie Burrows Grad typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 10-20-94

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