| 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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