Golden Tomato Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: + 1 ts reduced-calorie margarine,
1 cup: Chopped onion,
2 Cloves: garlic, coarsely chopped
1/2 cup: Chopped carrots,
1/4 cup: Chopped celery,
8 medium: Tomatoes, blanched, peeled, seeded,
And chopped,
6 cup: Chicken broth,
1 ounce: Uncooked rice,
2 tbsp: Tomato paste,
1 tbsp: Worcestershire sauce,
Black pepper to taste, 1/4 to 1/2 teaspoon
1/2 tsp: Dried thyme,
5 Drops: liquid red pepper sauce,
Directions:
1. Melt the margarine over medium-high heat in a large Dutch oven.
Add the onion and garlic; saute until tender, 1 to 2 minutes. Add the
carrots and celery; saute, stirring frequently, until tender, about 7
to 9 minutes. Stir in the remaining ingredients and cook over low
heat for 30 minutes, stirring frequently.
2. Remove soup from heat and let cool for about 10 minutes. In a food
processor or blender, process the soup in small batches until smooth.
Return soup to the Dutch oven; simmer for 3 to 5 minutes until heated
through.
Makes 8 servings.
Per Serving: 86 Calories; 4 g Protein; 3 g Fat; 847 mg Sodium 14 g
Carbohydrates; 0 mg Cholesterol
[WEIGHT WATCHERS MAGAZINE; Jan 1990]
Posted by Fred Peters.
Source from luhu.jp
Add the onion and garlic; saute until tender, 1 to 2 minutes. Add the
carrots and celery; saute, stirring frequently, until tender, about 7
to 9 minutes. Stir in the remaining ingredients and cook over low
heat for 30 minutes, stirring frequently.
2. Remove soup from heat and let cool for about 10 minutes. In a food
processor or blender, process the soup in small batches until smooth.
Return soup to the Dutch oven; simmer for 3 to 5 minutes until heated
through.
Makes 8 servings.
Per Serving: 86 Calories; 4 g Protein; 3 g Fat; 847 mg Sodium 14 g
Carbohydrates; 0 mg Cholesterol
[WEIGHT WATCHERS MAGAZINE; Jan 1990]
Posted by Fred Peters.
Source from luhu.jp