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SoupStew - Fresh Tomato Dill Soup

Source of Recipe

from diabetic gourmet magazine


List of Ingredients

1 tbsp. olive oil
1 tsp. crushed garlic
1 med. chopped small carrot
1 chopped small celery stalk
1 c. finely chopped onion
2 c. chicken stock
5 c. chopped ripe tomatoes
3 tbsp. tomato paste
2 tsp. Splenda sugar substitute
1 tbsp. dried dill or 3 tbsp. fresh chopped


Recipe

Use a large skillet and saute the garlic, carrot, celery and onion in the
oil until softened, for about 5 minutes.
Add the chicken stock, tomatoes and tomato paste.
Reduce the heat, cover and simmer for 20 minutes, stirring occasionally.
Puree in a blender/food processor until smooth.
Add the sugar and dill and mix well and serve.
Makes 6 servings.

Nutritional info per serving:
Calories: 106, Carb: 18 g, Fiber: 4 g, Prot: 3 g, Fat: 4 g, Sod: 506 mg,
Chol: 0 mg
Diabetic exchanges: 3 Vegetable, 1/2 Fat