in 1 quart microwavable casserole combine tomatoes, milk, and corn and
microwave on medium for 5 minutes, until corn is heated. Add remaining
ingredients and stir to combine; microwave on medium for 2 minutes. Let
stand for 3 minutes, until flavors blend.
in 1 quart microwavable casserole combine tomatoes, milk, and corn and
microwave on medium for 5 minutes, until corn is heated. Add remaining
ingredients and stir to combine; microwave on medium for 2 minutes. Let
stand for 3 minutes, until flavors blend.
1. Coat a Dutch oven with cooking spray; place over medium heat until
hot. Add tomato, onion and celery; saute 5 minutes or until onion is
tender. Add water, bouillon granules, sugar, and pepper; bring to boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally. 2.
Pour half of tomato mixture into a blender or food processor; process
until smooth. Pour into a bowl. Repeat procedure with remaining tomato
mixture. Stir in chopped basil; cover and chill. Garnish each serving
with basil sprigs, if desired. Yield: 5 servings (serving size: 1 cup).
Selections: 1FR/V; Points: 0.5 - Per serving: Cal 55(16% from fat); Pro
2.1g; Fat 1g(sat 0.1g); Carb 11.7g; Fib 3.1g; Chol 0mg; Iron 1mg; Sod
191mg; Calc 23mg.
This is a very fast soup that I am really addicted to! I use vegetable boullion cubes (I'm vegetarian) but you could use any flavor. I hope you like it!
2 vegetable boullion cubes
1 cup V-8 juice
3 cups water
2 cups frozen corn
1 (4 oz.) can mild green chilis
1 (14.5 oz.) can diced tomatoes
3 Tablespoons instant minced onion
1 cup instant rice (brown or white)
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon garlic salt
1/2 teaspoon chili powder
dash pepper
Dump everything except rice in a saucepan, bring to a boil and cook 5 minutes. Add the rice, cover and remove from heat. Let set 10 minutes. That's it.(I am SUCH a lazy cook!)
5 servings
[This message has been edited by skturg (edited 06-29-2000).]
2 teaspoons margarine –
1 medium green pepper -- diced
1 medium onion -- finely chopped
1 medium garlic clove -- minced
2 cups chicken bouillon
1 28 ounce can tomatoes
2 teaspoons sugar
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves
dash cayenne pepper
1/4 teaspoon black pepper
salt -- to taste
In a Dutch Oven over medium heat, melt margarine. Add green pepper, onion, garlic and 3 tablespoons of the bouillon. Cook, stirring, until onion is soft (about 4-5 minutes). If liquid begins to evaporate, add a little more bouillon.
Add all remaining ingredients except salt.
Cover and bring to a boil. Lower heat and simmer for at least 15 minutes, or until green pepper is tender and flavors are well blended. Remove bay leaves.
I like to use my stick blender to puree the soup slightly for more body.
Add salt if desired.
