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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Dutch Soups, Summer, Tomatoes 6 Servings

INGREDIENTS

1 Sweet red pepper, chopped
1 Onion, chopped
3 Cloves garlic, minced
1 t Olive oil
4 c Frozen defatted chicken
stock thawed
3 c Chopped tomatoes
1 Jalapeno peppers, seeded and
minced wear plastic
gloves
when handling
1 T Honey
1/4 c Low-fat sour cream

INSTRUCTIONS

In a Dutch oven, combine the red peppers, onions, garlic, oil, and  1/2
cup of the stock. Cook, stirring, over medium-high heat for 5  minutes,
or until the onions are soft but not browned. Add the  tomatoes,
jalapeno peppers, honey, and the remaining 3 1/2 cups  stock. Bring to
a boil.  Reduce the heat to medium and cook, stirring occasionally, for
25  minutes, or until thick.  Process in a blender or food processor
until smooth. Return to the  pot. Add the sour cream and stir well.
Heat through but do not boil.  Makee 6 cups,  To freeze, pack the
cooled soup in a freezer-quality plastic  container.  To use, thaw
overnight in the refrigerator Transfer to a saucepan.  Cover and cook,
stirring frequently, over low heat for 15 minutes, or  until hot.
NOTES : This easy soup saves you 10c per serving over canned tomato
soup, and it's much lower in salt and fat. The flavors blend even
better after it's been frozen, so it makes an almost instant light
supper.  Recipe by: Prevention's Freezer Cookbook - For the Freezer
Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 48
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 173mg
Potassium: 276.5mg
Carbohydrates: 10g
Fiber: 1.7g
Sugar: 6.8g
Protein: 1.3g


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