Lemony Rice Soup With Ham And Spring Vegetables Recipes
CHEESY HAM 'N' RICE SOUP
Here's a real gem! After tasting a similar soup at a popular restaurant in the Twin Cities, I came up with my own version. Everyone who tastes it says it's wonderful. Adding the almonds at the end gives the soup a fun crunch. -Nicole Weir, Hager City, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute celery and onion in butter until tender. Add carrots; cook and stir for 1-2 minutes. In a large kettle or Dutch oven, combine the flour, salt and pepper. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; stir in cheese until melted. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water. Return to a boil. Sprinkle with almonds if desired.
Nutrition Facts : Calories 341 calories, Fat 16g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 1580mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
LEMON CHICKEN & RICE SOUP
Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! -Kristin Cherry, Bothell, Washington
Provided by Taste of Home
Time 4h50m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken., Stir broth, vegetables, lemon slices, lemon juice, lemon zest and pepper into slow cooker with chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.
Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 612mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
LEMONY TURKEY RICE SOUP
While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup. -Margarita Cuellar, East Chicago, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, combine first 4 ingredients and 5-1/2 cups broth. Bring to a boil; cook 3 minutes. , In a small bowl, mix cornstarch and remaining broth until smooth; gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and cilantro.
Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1047mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
VEGETARIAN LEMON-RICE SOUP
My Greek grandma's recipe made vegetarian. This was the soup that she made me whenever I was sick, instead of chicken noodle soup. It's rich, creamy, and soothing!
Provided by SARAHLIZZ3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes.
- Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs.
- Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 25.1 g, Cholesterol 139.5 mg, Fat 4.5 g, Fiber 3.8 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 553.8 mg, Sugar 3.3 g
SLOW-COOKED LEMONY SPRING VEGGIES
These spuds do a slow simmer with carrots and onion for a comfort side that bucks up any entree. Finish with a sprinkle of chives. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 4h25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place carrots and onion in a 4-qt. slow cooker; top with potatoes. Drizzle with melted butter; sprinkle with salt and pepper. Cook, covered, on low until vegetables are tender, 4-5 hours., Add peas to slow cooker. Cook, covered, on high until heated through, 10-15 minutes. Stir in lemon zest. Sprinkle with chives.
Nutrition Facts : Calories 141 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 298mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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