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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