Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.8 Kcal (355 kJ) | ||
| Calories from fat | 51.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 300.8mg | 13% | |
| Potassium | 243.22mg | 5% | |
| Total Carbs | 6g | 2% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 1.85g | 4% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.2mg | 7% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 45.33 Kcal (190 kJ) | ||
| Calories from fat | 27.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 9% | |
|---|---|---|---|
| Cholesterol | 8.16mg | 5% | |
| Sodium | 160.8mg | 13% | |
| Potassium | 130.02mg | 5% | |
| Total Carbs | 3.21g | 2% | |
| Sugars | 1.43g | 11% | |
| Dietary Fiber | 0.62g | 5% | |
| Protein | 0.99g | 4% | |
| Vitamin C | 5.9mg | 18% | |
| Vitamin A | 0.1mg | 7% | |
| Calcium | 13.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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