Crockpot Tomato and Mushroom Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
14 1/2 |
ounces |
no salt added stewed tomatoes -- drained & diced |
| 14 1/2 | ounces | canned tomatoes with mushrooms & garlic drained |
|
6 |
ounces |
no salt added tomato paste |
|
16 |
ounces |
no salt added tomato sauce |
|
1 |
medium |
sweet onion -- diced |
|
2 |
cloves |
garlic -- minced |
|
4 1/2 |
ounces |
canned mushrooms -- sliced |
|
2 |
cups |
water |
|
1 |
cup |
red wine |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
2 |
teaspoons |
Italian seasoning |
| 1 | tablespoon | Worcestershire sauce |
|
2 |
tablespoons |
butter |
| Add Add all ingredients together and mix well in a crockpot. |
| Cook on LOW 2 hours or on
HIGH 1 hour.
Makes 8 servings. |
| Per Serving: 102 Calories; trace Fat (2.1% calories from fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 0 Grain (Starch); 2 Vegetable; 0 Fat; 0 Other Carbohydrates. |