| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soups and, Stews | 1 | Servings | |
INGREDIENTS
| 1 | c | Vertically sliced onion |
| Vegetable cooking spray | ||
| 1 | ts | Olive oil |
| 1/4 | c | Thinly sliced celery |
| 1 | sm | Clove garlic, minced |
| 1 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper, (1/8 to 1/4) |
| 4 | c | Peeled coarsely chopped tomatoes |
| 1/3 | c | Water |
| 13 3/4 | oz | No-salt-added chicken broth, (1 can) |
| 2 | tb | Chopped fresh cilantro |
| Fresh cilantro sprigs, (optional) |
INSTRUCTIONS
Cut onion slices in half. Coat a large saucepan with cooking spray; add oil, and place over medium heat until hot. Add onion, celery, and garlic; saute 5 minutes or until tender. Add cumin, salt, and pepper; cook 5 minutes, stirring frequently. Add tomato, water, and chicken broth; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Place 2-1/2 cups tomato mixture in container of an electric blender; cover and process until smooth. Add tomato puree back to mixture in pan, and stir well. Add chopped cilantro, and stir well. Yield: 1-1/2 quarts (serving size: 1 cup). Per serving: 253 Calories; 7g Fat (20% calories from fat); 25g Protein; 43g Carbohydrate; 0mg Cholesterol; 2554mg Sodium NOTES : Serve warm or chilled; garnish with fresh cilantro sprigs, if desired. Recipe by: Cooking Light, May/June 1993, page 89 Posted to MC-Recipe Digest V1 #417 by [email protected] on Jan 28, 1997.
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