2 cups finely chopped onion
2 cups chopped carrots
6 cloves garlic, peeled, chopped
4 tablespoons olive oil
4 cups canned chicken broth
1/2 cup medium-dry sherry
1 red bell pepper, cored, cut into strips
1 green bell pepper, cored, cut into strips
1 yellow bell pepper, cored, cut into strips
Salt to taste
Freshly ground black pepper to taste

Preparation Instructions:

1. Heat the olive oil in a heavy soup pot.

2. Add onions, carrots and garlic. Saute, covered, over low heat until vegetables are tender and lightly colored, about 10 minutes; stir occasionally.

3. Uncover. Add chicken broth. Increase the heat and bring to a boil.

4. Reduce heat. Cover. Simmer for abut 15 minutes.

5. Add rice, sherry, bell peppers and salt and pepper. Simmer, partially covered, for about 20 minutes, or until rice is tender.

6. Taste and correct seasoning. Serve immediately.

Tips: For a thicker soup, you may add 2 tablespoons cornstarch dissolved in cold water at the end of cooking time.

Per serving: 356 calories; 15.6 g fat; 8.9 g protein; 37.6 g carbohydrates; 877 mg sodium.