Prep: 10 minutes
Cook: 20 minutes
Yield: 4 servings
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons minced fresh parsley
1 tablespoon finely chopped onion
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup tomato paste
3/4 cup nonfat dry milk powder
3 tablespoons all-purpose flour
2 cups 2% milk
In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons minced fresh parsley
1 tablespoon finely chopped onion
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup tomato paste
3/4 cup nonfat dry milk powder
3 tablespoons all-purpose flour
2 cups 2% milk
In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.
Tips and Tricks
I used no-salt-added canned tomatoes and 1% milk. make sure you mix the flour, dry milk powder and milk thoroughly so the soup isn't lumpy. Heat on low, so the milk doesn't scorch.
Make It Healthier
Omit salt.
How Kids Can Help
Older kids can open the can. Younger kids can measure ingredients and pour them into the saucepan.
Nutrition Facts
1 cup equals 201 calories, 3 g fat (2 g saturated fat), 14 mg cholesterol, 621 mg sodium, 31 g carbohydrate, 3 g fiber, 14 g protein
Diabetic Exchanges
2 vegetable, 1 starch, 1 fat-free milk
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