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Tomato-spinach Soup

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Dutch	Soups and, Stews	4	Servings

INGREDIENTS

		Vegetable cooking spray
1 1/2	t	Olive oil
3/4	c	Chopped onion
1		Clove garlic, minced
1 1/2	c	Salsa
1	c	Tomato juice
1	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1356 Calories From Fat: 921 Total Fat: 109.9g Cholesterol: <1mg Sodium: 1221.7mg Potassium: 2231.3mg Carbohydrates: 67.8g Fiber: 29.2g Sugar: 23g Protein: 49.9g