Pepper and Rice Soup
4 Servings

2 cups chopped onions
2 cups chopped carrots
6 cloves garlic - peeled, chopped
4 Tbsp olive oil
4 cups chicken broth
1/2 cup long grain rice
1/2 cup medium dry sherry
Bell Peppers : 1 red, 1 green, 1 yellow
Cored, cut into strips
Salt and Pepper to taste

Heat olive oil is soup pot
Add onions, carrots and garlic
Saute overed over low heat until vegateble are tender
About 10 minutes. Stir occassionaly

Uncover. Add the chicken broth. Increase heat and boil

Reduce heat. Cover and simmer 15 minutes

Add rice, sherry, bell peoppes and salt and pepper
Simmer, partially covered, for 20 minutes or until rice is tender

Serve immediately