Tangy tomato soup

Yield: 6 Servings

Measure Ingredient
1 teaspoon Olive oil
1 tablespoon Jarred minced garlic
½ cup Frozen chopped onion
28 ounces Pasta-ready chopped
\N \N Tomatoes
15 ounces Tomato sauce
2 \N 14oz cans
2 tablespoons Chopped jalapeno peppers --
\N \N Optional
½ cup Shredded cheddar
\N \N Fat free chicken broth

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.


From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File

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