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Tomato Vegetable Soup Recipe

Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.

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Tomato Vegetable Soup Recipe

Prep: 5 min. Cook: 50 min.

Yield: 8 Servings

5 50 55

Ingredients

1 medium onion, chopped
2 tablespoons butter
4 cups water
2-1/2 pounds fresh tomatoes, peeled and chopped
2 medium carrots, diced
1 celery rib, finely chopped
3 chicken bouillon cubes
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground mace
1/8 teaspoon pepper

Directions

In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender. Yield: about 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 79 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 618 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Tomato Vegetable Soup in Bountiful Harvest Cookbook , p6