Asian Tomato-Potato Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3 |
cups |
low sodium vegetable broth |
|
8 |
ounces |
no salt added tomato sauce |
|
6 |
ounces |
no salt added tomato paste |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
14 1/2 |
ounces |
canned potatoes -- sliced |
|
1 |
cup |
instant rice |
|
1 |
clove |
garlic -- minced |
|
1 |
tablespoon |
light soy sauce |
|
1 |
small |
onion -- minced |
|
1 |
tablespoon |
butter |
|
1 |
tablespoon |
Lawry's Asian Seasoning |
|
1/2 |
teaspoon |
salt |
| Melt butter in large saucepan. Add onion and garlic and cook until tender. |
| Add rest of ingredients except rice. Bring to a boil. Lower heat and simmer 15 minutes. |
| Add rice and simmer for 15 more minutes.
Makes 6 servings. |
| Per Serving (excluding unknown items): 208 Calories; 2g Fat (9.7% calories from fat); 10g Protein; 37g Carbohydrate; 10g Dietary Fiber; 5mg Cholesterol; 907mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat. |