60 Calorie Vegetable Soup |
| Name: |
Karas Stewart |
| Base: |
Fort Belvoir |
| Recipe: |
(2) 14.5-oz cans of reduced-soduim chicken broth
(1) 14.5-oz can crushed tomatoes (with juices)
(1) 8-oz can tomato sauce
2 Tbs minced dried onion
1/4 tsp garlic
1 tsp dried basil
3/4 tsp ground thyme
1/4 tsp black pepper
1 tsp sugar
5-6 cups fresh (or) frozen non-starchy vegetables
In large saucepan, combine all ingredients except the vegetables. Bring to a boil. Add Vegetables and simmer until tender.
Makes 10 cups each serving is one cup. Best eaten as a snack or served with a sandwich or salad for a complete meal. |
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