Guest guest Posted June 9, 2000 Report Share Posted June 9, 2000 * Exported from MasterCook * Tomato-Spinach Soup Recipe By : Cooking Light, May 1995, page 128 Serving Size : 4 Preparation Time :0:08 Categories : Posted Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 1 1/2 teaspoons olive oil 3/4 cup chopped onion 1 clove garlic -- minced 1 1/2 cups salsa 1 cup tomato juice 1 teaspoon sugar 29 ounces no-salt-added whole tomatoes -- (2 cans) undrained and chopped 10 3/4 ounces tomato soup (1 can) -- undiluted condensed reduced-fat and reduced-sodium 10 ounces frozen chopped spinach -- (1/2 package) Coat a large Dutch oven with cooking spray; add olive oil, and place over medium-high heat until hot. Add the onion and garlic; sauté for 2 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. - - - - - - - - - - - - - - - - - - NOTES : It's easier to cut the package of spinach in half while it's still frozen. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 5301 0 0 Quote Link to comment Share on other sites More sharing options...
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