Soup: 2 pt. Tomato Vegetable Soup
Source of Recipe
Patty Pulliam
List of Ingredients
6 cups tomato puree
6 cups fat-free chicken broth
1 large onion chopped
2 stalks celery chopped
3 large garlic cloves minced
1 tablespoon olive oil
1 cup carrots chopped
1 medium zucchini chopped
1 1/2 cups corn
4 medium potatoes chopped
4 medium tomatoes peeled and seeded and chopped
1/2 cup fresh basil leaves chopped
1 tablespoon fresh thyme minced
2 bay leaves
salt and pepper Recipe
Saute onions, celery and garlic in the olive oil in the bottom of a dutch oven or other soup pot. When tender, add remaining ingredients. Simmer 15-20 minutes until vegetables are tender.
Serves 12. 2 points per 2 cup serving (without pasta)
Original Poster's Notes: I had a lot of tomatoes from the garden, so I whizzed them in the blender, then strained out the skin and seeds. It came out the consistency somewhere between sauce and juice. I guess you could use a combo of these if you didn't want to make your own. Or use V-8. You can use any veggies you want. I actually added broccoli stems the first time I made it. I peeled them them chopped them up and dumped them in. 1/4 - 1/2 cup of small pasta shapes per serving is good with this, too, but cook it separately and add to soup in the serving bowl. If you add it to the soup kettle, it will soak up all the juice and get mushy. This freezes really well. I put it in 2-cup deli containers and had lunches ready for a week!
|
|
member logon
