Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb + 1 ts reduced-calorie
-margarine
1 c Chopped onion
2 Cloves garlic, coarsely
-chopped
1/2 c Chopped carrots
1/4 c Chopped celery
8 md Tomatoes, blanched, peeled,
-seeded,
And chopped
6 c Chicken broth
1 oz Uncooked rice
2 tb Tomato paste
1 tb Worcestershire sauce
Black pepper to taste (1/4
-to 1/2 teaspoon)
1/2 ts Dried thyme
5 Drops liquid red pepper
-sauce

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.

Browse by categories