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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This soup was entered into one of our corporate cook-offs at PRC. (Courtesy of Marianne Cameron) Ingredients:
2 stalks celery, sliced |
1 small head cabbage, sliced fine |
1 onion, large and sliced |
4 carrots, medium and sliced |
4 tablespoons butter |
2 cups chicken broth |
5 cups water |
3/4 cup rice, uncooked |
10 ounces lima beans, frozen |
10 ounces spinach, frozen |
2 cups heavy cream (can sub white sauce) |
Directions:
1. Lightly saute celery, cabbage, onion, and carrots in butter.
2. Add chicken broth and water and bring to a boil.
3. Add rice, cover and simmer until rice is cooked.
4. Add lima beans and spinach, cook 5 minutes.
5. Stir in cream or white sauce and cook until warmed through.
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