Quick tomato barley soup with celery lf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 28 | ounces | Italian tomatoes; canned |
| 2¼ | cup | Salt-free defatted chicken broth; or vegetable broth |
| ½ | cup | Pearl barley |
| 1 | tablespoon | Chopped fresh basil; or 1/2-tsp dried |
| ⅛ | teaspoon | Celery seed; ground |
| 1 | dash | Allspice |
Directions
Puree tomatoes in a food processor. Pour into a saucepan and add remaining ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, for about 30 minutes or until barley is soft. Simmer until mellow. Makes generous 6 cups. EACH CUP 178 cals with 8% cff (2 g fat).
~- "Make Mine Low Fat-- And Tasty, Too!" (1995) Cookbook Publishers, Inc.; 10800 Lakeview Avenue or P.O. Box 15920; Lenexa, KS 66285-5920: (Collection of lowfat recipes from fund-raiser cookbooks.) --Email from kitpath@...
NOTES : Here's a six ingredient soup ready in 40 minutes.
Recipe by: "Make Mine Low Fat-- And Tasty, Too!" Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 01, 1999, converted by MM_Buster v2.0l.