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Spiced-Up Tomato Soup Recipe

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Flavors of tart tomatoes and cloves shine in this good-for-you soup. Having to cut down on sodium, I often experiment with spices to replace the salt.—Carol Foiles, Clark, South Dakota
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon low-sodium beef bouillon granules
  • 1 cup hot water
  • 1 tablespoon finely chopped onion
  • 1 tablespoon sugar
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon dried thyme
  • 1 bay leaf

Nutritional Facts

One serving (1 cup) equals 74 calories, trace fat (trace saturated fat), 0 cholesterol, 354 mg sodium, 16 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchange: 3 vegetable.

Directions

  1. In a blender or food processor, cover and process tomatoes until pureed.
  2. In a saucepan, dissolve bouillon in water. Add tomatoes and remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat; simmer, covered, for 20-25 minutes. Discard bay leaf. Yield: 2 servings.
Originally published as Spiced Tomato Soup in Country Woman March/April 2004, p36

Nutritional Facts

One serving (1 cup) equals 74 calories, trace fat (trace saturated fat), 0 cholesterol, 354 mg sodium, 16 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchange: 3 vegetable.

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