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tomato-soup recipe

Date: Tue, 5 May 1998 10:13:26 -0700
From: annieblue@webtv.net (Janice R. Searles)

This is from the book "Choose to Lose"

6 cups juice from canned tomatoes
1 Tablespoon grated onion
1 pinch ground cloves
1/2 cup long grain rice
1 cup frozen peas
1 cup frozen corn

Combine tomato juice, onion, cloves and rice and bring to a boil.
Reduce heat and simmer for about 25 minutes.
Add peas and corn and cook about 5 minutes more.

Makes 8 one-cup servings 
93 Total calories;  0 Fat calories

Each time you use canned tomatoes in a recipe and not the juice, save
the juice and freeze until you have enough for future soups.

kwvegan vegan