Tangy tomato soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | tablespoon | Jarred minced garlic |
| ½ | cup | Frozen chopped onion |
| 28 | ounces | Pasta-ready chopped |
| Tomatoes | ||
| 15 | ounces | Tomato sauce |
| 2 | 14oz cans | |
| 2 | tablespoons | Chopped jalapeno peppers -- |
| Optional | ||
| ½ | cup | Shredded cheddar |
| Fat free chicken broth | ||
Directions
In large dutch oven, heat oil over medium hi. Add garlic and onion and cook for 1 minute. Add tomatoes and sauce. Bring to a boil. Stir in broth and peppers and bring back to a boil. Reduce heat and simmer for 10 minutes. Just before serving, sprinkle with cheese and stir gently.
Recipe By : CUPONQUEN
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File