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Pepperpot Soup

Serves 8

6 C low-sodium chicken broth
1/2 C rice
1 tsp paprika
Freshly ground black pepper to taste
3/4 tsp cinnamon
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground cloves
2 medium tomatoes, peeled, chopped
2 large peppers, chopped (choice of colors)
1 large onion, chopped
2 carrots, chopped
1/2 C dry white wine
Minced fresh parsley

Bring first 8 ingredients to a boil in large saucepan. Mix in tomatoes, peppers, onion, and carrots. Reduce heat and simmer until vegetables and rice are tender, about 20 minutes. Add wine and bring to simmer. Garnish each serving with minced parsley.

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