Tomato-spinach soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1½ | teaspoon | Olive oil |
| ¾ | cup | Chopped onion |
| 1 | Clove garlic, minced | |
| 1½ | cup | Salsa |
| 1 | cup | Tomato juice |
| 1 | teaspoon | Sugar |
| 29 | ounces | No-salt-added whole tomatoes, (2 cans) undrained and chopped |
| 10¾ | ounce | Tomato soup, (1 can) undiluted condensed reduced-fat and reduced-sodium |
| 10 | ounces | Frozen chopped spinach, (1/2 package) |
Directions
Coat a large Dutch oven with cooking spray; add olive oil, and place over medium-high heat until hot. Add the onion and garlic; saute for 2 minutes.
Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup).
Per serving: 167 Calories; 7g Fat (33% calories from fat); 6g Protein; 25g Carbohydrate; 1mg Cholesterol; 645mg Sodium NOTES : It's easier to cut the package of spinach in half while it's still frozen.
Recipe by: Cooking Light, May 1995, page 128 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.