Yield: 7 servings
Measure | Ingredient |
---|---|
1 \N | (46-ounce) can tomato juice |
\N \N | Or 2 teaspoons fresh |
\N \N | Low sodium |
½ \N | Teasp dried whole oregano |
½ pounds | Fresh mushrooms -- sliced |
\N \N | Or 1 teaspoon fresh |
½ cup | Chopped green pepper |
1 clove | Garlic -- chopped |
¼ cup | Chopped red pepper |
1 \N | Bay leaf |
¼ cup | Chopped onion |
1 teaspoon | Sugar |
1 teaspoon | Dried whole basil |
SERVE OVER SPAGHETTI, RICE, OR NOODLES, OR AS A POTATO TOPPER Combine all ingredients in a large Dutch oven, simmer, uncovered for 45 minutes. Remove bay leaf. YIELD: 3-½ cups (½ cup per serving) Calories 48/ Protein 16%/ Carbohydrate 79%/ Fat 5%/ Sod Recipe By :