Winter Vegetable Soup
|Banana squash||8 Ounce|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Stemmed slivered mustard greens||1 Cup (16 tbs), drained, rinsed|
|Cauliflower||1 Cup (16 tbs), chopped|
|Cooked rice||1⁄2 Cup (8 tbs)|
Cut off and discard peel from squash.
Cut squash into 1/2-inch cubes, place in a 2- to 3-quart pan, and add broth and ginger.
Bring to a boil over high heat; reduce heat, cover, and simmer until squash is tender when pierced (about 10 minutes).
Add mustard greens and cauliflower to soup, then increase heat to high and bring soup to a boil.
Reduce heat, cover, and simmer until cauliflower is tender when pierced (about 10 minutes).
Stir in rice and continue to simmer, uncovered, until hot (about 3 more minutes).