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Tomato Soup |
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| Submitted by: Admin on 02/29/2008 | |||||||
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Serving Size : 4 Weight Watcher Points - 1 Point IngredientsServing Size : 4Weight Watcher Points - 1 Point 1 carrot, chopped 2 celery stalks -- chopped 1/4 cup Water 3 cups tomatoes -- unsalted canned OR peeled. 1/2 teaspoon basil leaves 1/4 teaspoon oregano leaves 1 cup powdered nonfat dry milk 2 bouillon cubes 1 quart water Pepper to taste DirectionsSteam carrots and celery in 1/4 cup water until tender. Add tomatoes, basil and oregano. Simmer gently for 5 minutes. Puree'tomato mixture in blender. Blend powdered milk with tomatoes. Pour back into pan. Dissolve bouillon cubes in 1 quart of water and add other ingredients. Heat thoroughly but do not boil. Add pepper.Nutritional infoNutrition Analysis per serving: 56 cal; 4gm pro; 10gm carb; trace fat 277mg sod; 1mg chol. Serving Size: 1 cup. |
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Script by RECIPE SCRIPT