Recipe - Caribbean Chicken-Vegetable Soup

1 cup Chopped onions
One half cup Chopped celery
One half cup Red and green bell peppers;
minced
4 One half cup Low sodium chicken broth;
defatted
1 cup Water
2 lg Bay leaves
1 teaspoon Chili powder
One half teaspoon Curry powder
One half teaspoon Dried thyme
One fourth teaspoon Ground allspice
1/8 teaspoon Freshly ground black pepper
1 One fourth pound Skinless chicken breast
halves; bonein
One fourth cup White rice; dry measure
14 One half ounce Black beans, cooked; rinsed
and drained

Review: "Zest and aroma! and Easy Freeze."

In a large pot, combine the oil, onions, celery and red and/or green
peppers. Cook over high heat, stirring, for 5 minutes, or until the
vegetables soften. If needed, add a little water to prevent burning.
Stir in the broth, water, bay leaves, chili powder, curry powder, thyme,
allspice and black pepper. Add the chicken and bring to a boil.
Reduce the heat and simmer, stirring occasionally, for 25 minutes, or until
the chicken is cooked through. Transfer the chicken to a plate and set
aside until cool enough to handle.
Stir the rice and beans into the pot. Cover and simmer for 15 minutes, or
until the rice is just tender.
Remove chicken from bones and cut into bitesize pieces. Add to the pot and
cook for 5 minutes. Remove and discard the bay leaves.
299 cals (6.5 g fat)

Caribbean ChickenVegetable Soup FREEZES very well. Thaw the soup in
the microwave on 50% power. Heat through on high power. Before serving,
adjust the spiciness and garnish each bowl with chopped red peppers and
nonfat yogurt.
ISBN 0875962696 edited by Jean Rogers; listed Nov 1996 by Path c/o
McRecipe
Recipe By : Prevention's Healthy OneDish Meals (1996)

Posted to MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 14:54:42 0800 (PST)

From: PatH phannema@wizard.ucr.edu