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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Freezes well. Can easily be made low-sodium by using the low- or reduced-sodium canned or bottled ingredients. Ingredients:
1 (14 1/2 ounce) can diced tomatoes |
1 (14 1/2 ounce) can crushed tomatoes |
32 fluid ounces v8 vegetable juice (or other canned/bottled vegetable juice) |
16 fluid ounces vegetable broth or 16 fluid ounces stock |
2 -3 large potatoes, peeled and diced |
1 -2 large vidalia onion, diced (or other sweet onions) |
1/4-1/2 cup milk |
6 tablespoons worcestershire sauce (or to taste) |
1/2-1 tablespoon unsalted butter or 1/2-1 tablespoon margarine |
salt |
freshly ground black pepper |
Directions:
1. Place potatoes and onions in soup pot and just cover with water.
2. Add butter and boil until potatoes are tender but not too soft.
3. Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8® juice.
4. Bring to a boil, and then reduce heat to low and cook for 15 minutes.
5. Just before serving stir in milk and salt and pepper.
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