| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Soups and, Stews | 4 | Servings |
INGREDIENTS
| Vegetable cooking spray | ||
| 1 1/2 | ts | Olive oil |
| 3/4 | c | Chopped onion |
| 1 | Clove garlic, minced | |
| 1 1/2 | c | Salsa |
| 1 | c | Tomato juice |
| 1 | ts | Sugar |
| 29 | oz | No-salt-added whole tomatoes, (2 cans) undrained and chopped |
| 10 3/4 | oz | Tomato soup, (1 can) undiluted condensed reduced-fat and reduced-sodium |
| 10 | oz | Frozen chopped spinach, (1/2 package) |
INSTRUCTIONS
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@digex.net on Jan 28, 1997.
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