Tomato Vegetable Soup (2 PTS)

Recipe Ingredients

6 cups	1422ml	Tomato puree
6 cups	1422ml	Fat-free chicken broth
1 cup	62g / 2.2oz	Onion - chopped (large)
2		Celery - chopped
3		Garlic cloves - minced (large)
1 tablespoon	15ml	Olive oil
1 cup	110g / 3.9oz	Carrots - chopped
1 cup	146g / 5.1oz	Zucchini - chopped (medium)
1 1/2		Corn
4		Potatoes - chopped (medium)
4		Tomatoes - peeled and seeded (medium) and chopped
1/2 cup	20g / 0.7oz	Fresh basil leaves - chopped
1 tablespoon	15ml	Fresh thyme - minced
2		Bay leaves
		Salt and pepper

Recipe Instructions

Saute onions, celery and garlic in the olive oil in the bottom of a

dutch oven or other soup pot. When tender, add remaining ingredients.

Simmer 15-20 minutes until vegetables are tender.

NOTES: I had a lot of tomatoes from the garden, so I whizzed them in the

blender, then strained out the skin and seeds. It came out the consistency

somewhere between sauce and juice. I guess you could use a combo of these

if you didn't want to make your own. Or use V-8.

You can use any veggies you want. I actually added broccoli stems the

first time I made it. I peeled them them chopped them up and dumped them

in.

1/4 - 1/2 cup of small pasta shapes per serving is good with this, too,

but cook it separately and add to soup in the serving bowl. If you add it

to the soup kettle, it will soak up all the juice and get mushy.

This freezes really well. I put it in 2-cup deli containers and had

lunches ready for a week!

Serving Ideas : 2 points per 2 cup serving (without pasta)

Source:
Patty Pulliam ([email protected])

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