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Tomato Corn Soup Ingredients Serves 5; 1 cup per serving - 1 tablespoon acceptable margarine
- 1/2 cup chopped onion
- 1 14 1/2-ounce can no-salt-added whole tomatoes, crushed
- 1 17-ounce can no-salt-added cream style corn
- 2 cups skim milk
- 1/4 teaspoon salt
- 1/2 teaspoon parsley
1. In a heavy saucepan over medium-high heat, melt margarine.
2. Add onion and saute 5 minutes. 3. Add crushed tomatoes. 4. Bring to boil, reduce heat and simmer for 15 minutes. 5. Add corn and stir well. 6. Heat until hot, about 5 minutes. 7. Process mixture in a blender or in the work bowl of a food processor fitted with a metal blade until smooth. 8. Return to pan and add milk, salt and parsley. 9. Heat to boiling point. 10. Remove from heat and serve hot. Nutrient Analysis - 154 kcal Calories
- 7 gm Protein
- 29 gm Carbohydrate
- 2 mg Cholesterol
- 94 mg Sodium
- 3 gm Total fat
- 1 gm Saturated fat
- 1 gm Polyunsaturated fat
- 1 gm Monounsaturated fat
Courtesy of the American Heart Association
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