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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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My sister who worked as a dietitian for years, gave me this recipe, shares Lucille Franck of Independence, Iowa. I sometimes double or triple this hearty soup when my family gathers for the holidays. Ingredients:
1/2 small carrot, grated |
1/2 celery rib, chopped |
2 tablespoons chopped green pepper |
1 tablespoon chopped onion |
1 tablespoon butter |
1 cup reduced-sodium chicken broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
3/4 teaspoon sugar |
dash pepper |
1-1/2 teaspoons cornstarch |
Directions:
1. In a small saucepan, saute the carrot, celery, green pepper and onion in butter until tender. Set aside 2 tablespoons broth. Add the tomatoes, sugar, pepper and remaining broth to vegetable mixture; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Combine cornstarch and reserved broth until smooth; gradually add to the soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Yield: 2 servings.
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