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Nutrition Facts
| Serving Size | 1 cup |
| Amount Per Serving | |
| Calories | 142 |
% Daily Value | |
| Total Fat 4.7g | 30% |
| Saturated Fat 0.3g | 2% |
| Trans Fat | 0.0% |
| Cholesterol 12mg | |
| Sodium 207mg | |
| Total Carbohydrate 20.3g | 57% |
| Dietary Fiber 2.0g | 6% |
| Sugars 6.1g | 17% |
| Protein 5.2g | 15% |
| Vitamin A | 3092.1% |
| Vitamin C | 33.2% |
| Calcium | 40% |
| Iron | 1.0% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
5 min. |
20 min. |
25 min. |
4 |
142 |
Chunky Tomato Vegetable Soup
This delicious soup is tasty and filling - perfect for lunch or a quick dinner.
Ingredients:
1 teaspoon olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
2 cups low-sodium tomato or vegetable juice
2 cups low-sodium vegetable or chicken broth
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1 can low-sodium diced tomatoes, drained
1/4 cup fat-free half and half.
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
2 cups low-sodium tomato or vegetable juice
2 cups low-sodium vegetable or chicken broth
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1 can low-sodium diced tomatoes, drained
1/4 cup fat-free half and half.
Instructions:
Heat the olive oil in a large nonstick wok or Dutch oven over medium heat. Saute the onion, carrot and garlic briefly then add the juice, broth and seasonings. Cover and simmer for 20 minutes. Blend smooth in the blender then place back on the stove and add the canned tomatoes and the fat free half and half. Bring back to a boil. Serve hot.
Cook's Tips:
Add chopped fresh spinach as a garnish.