Italian Tomato-Potato Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
30 |
ounces |
canned potatoes -- drained & sliced |
|
8 |
ounces |
mushrooms -- sliced |
|
29 |
ounces |
no salt added stewed tomatoes -- drained & diced |
|
14 1/2 |
ounces |
fat-free chicken broth |
|
14 |
ounces |
pasta sauce |
|
8 |
ounces |
no salt added tomato sauce |
|
2 |
cloves |
garlic -- minced |
|
1 |
medium |
onion -- diced |
|
1 |
teaspoon |
Italian seasoning |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
| Add all ingredients to a crockpot and mix well. |
| Cook on Low four to six hours or on High two to three hours.
Makes 8 servings. |
| Per Serving: 121 Calories; trace Fat (3.2% calories from fat); 6g Protein; 27g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 509mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fat. |