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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Felt like making tomato soup, using ingredients on hand. This is what I produced. This recipe uses fat free greek yogurt for a added dose of protein. Ingredients:
1 (14 1/2 ounce) can muir glen fire roasted diced tomatoes (no salt added) |
1 (6 ounce) container fat free greek yogurt |
1/2 cup onion, finely chopped |
3 garlic cloves, finely copped |
2 bay leaves |
1 low-sodium chicken bouillon cube (i actually use no sodium broth packets, but, its not recognized here) |
1 cup water |
mrs. dash table lend seasoning (to taste) |
garlic powder (to taste) |
cooking spray |
Directions:
1. Heat a sauce pot with cooking spray over medium high heat.
2. Add the onions and garlic.
3. Sautee for 3 minutes.
4. add the broth seasoning, water, tomatoes, bay leaves and garlic powder.
5. Stir an bring soup to a boil.
6. Reduce heat and simmer for 20 minutes.
7. Remove the bay leaves.
8. Puree soup (I use an immersion hand blender).
9. Stir in yogurt.
10. Adjust seasoning , if desired.
11. Enjoy!:).
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