Spiced Tomato Soupdiabetic, lowfat, soups/stews, vegetables 6 cup peeled tomatoes; chopped 1/2 cup onions; chopped 1 tablespoon mixed pickling spices 2 tablespoon margarine 1 salt and pepper to taste 1 tablespoon sugar; or sugar sub 3 tablespoon flour In blender, blend tomatoes and onions until smooth. Strain into saucepan. Place pickling spices in a tea ball or cheesecloth. Add to saucepan with margarine, salt, pepper, and sugar. In a small bowl, stir flour into a small amount of soup mixture until blended. Add to soup. Cook, uncovered, over low heat 30 minutes, stirring frequently. Per serving: 2g protein, 4g fat, 14g carb., 59mg sodium, 0mg chol., 95 calories. |
