- and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in
- corn; cook, uncovered, for 30 minutes, stirring occasionally. Yield:
- 18 servings (4-1/2 quarts).
Nutritional Facts: 1 cup (prepared with low-sodium tomato juice and tomatoes; without added salt) equals 178 calories, 6 g fat (2 g saturated fat), 35 mg cholesterol, 241 mg sodium, 17 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 1 meat, 1 vegetable, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.