Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ts REDUCED CAL. MARGARINE 1 oz UNCOOKED RICE
1 c CHOPPED ONION 2 tb TOMATO PASTE
1 ts GARLIC POWDER 1 tb WORCESTERSHIRE SAUCE
1/2 c CHOPPED CARROTS 1/2 tb BLACK PEPPER
1/4 c CHOPPED CELERY 1/2 ts THYME
8 ea TOMATOES, BLANCHED, SKINNED 5 ea DROPS, RED PEPPER SAUCE
6 c CHICKEN BROTH

PEEL, SEED AND CHOP TOMATOES INTO SMALL PIECES.
1. IN A LARGE DUTCH OVEN, MELT MARGARINE OVER MEDIUM HIGH HEAT. ADD ONION
AND GARLIC. SAUTE FOR 7 MINUTES, STIR IN TOMATOES, BROTH, RICE, TOMATO
PASTE, WORCESTERSHIRE SAUCE, THYME AND BLACK PEPPER. STIR FREQEUNTLY.
2. REMOVE SOUP FROM HEAT AND LET COOL 10 MINUTES. IN A BLENDER, BLEND SOUP
IN SMALL BATCHES UNTIL SMOOTH. RETURN TO DUTCH OVEN AND SIMMER FOR 3 TO 5
MINUTES.
PER SERVING: 2 1/2 VEG EX., 1/4 FAT EX., 40 OP CAL
PER SERVING: 86 CALORIES, 4 g PRO, 3 g FAT, 14 g CARB, 847 mg SODIUM

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