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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy Vegetarian Soups, Vegetarian 2 Servings

INGREDIENTS

1/2 c Dried tomato halves
cut into 1/4-inch strips
with kitchen shears
1 1/2 c Water
1 Bouillon cube
chicken or vegetable
8 oz Potatoes
cut into 3/4-inch cubes
1/4 c Sliced celery
1/3 c Frozen whole kernel corn
1/4 c Sliced green onions
1/2 c Lowfat milk
1/4 t Dried thyme
Salt and pepper, to taste

INSTRUCTIONS

In small bowl cover tomatoes with boiling water; set aside 10  minutes.
In 1 1/2- to 2-quart saucepan bring 1 1/2 cups water and  bouillon cube
to boil. Add potatoes; return to boil.  Cover and  simmer about 10
minutes, just until tender.  With slotted spoon  remove 1/2 cup
potatoes; set aside. Pour contents of saucepan into  container of
electric blender. Holding lid down tightly, blend until  smooth; return
to saucepan. Drain and add tomatoes, reserved  potatoes, then remaining
ingredients except salt and pepper. Cook  over low heat, stirring
often, 8 minutes. Season with salt and  pepper. Thin with a little
additional water or milk, if needed.  Menu:  Cheese Crackers, Crisp
Vegetable Sticks, Ice Cream Sandwiches  Nutritional Information Per
Serving:  190 calories; 2 g fat; 5 mg  cholesterol; 590 mg sodium; 39 g
carbohydrate; 4 g fiber; 7 g protein.  Source: The Potato Board
<recipes@potatoes.com>  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 151
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 2.5mg
Sodium: 243.7mg
Potassium: 823.5mg
Carbohydrates: 31.8g
Fiber: 4.4g
Sugar: 6.7g
Protein: 5.8g


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