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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 82.5
  • Total Fat: 0.4 g
  • Cholesterol: 1.7 mg
  • Sodium: 253.0 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.4 g

View full nutritional breakdown of tomato and bell pepper soup calories by ingredient
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tomato and bell pepper soup

Submitted by: SMBRYCE1

Introduction

A fresh way to get in your vegetables. Chock full of vitamin c. Can be eaten cold or hot A fresh way to get in your vegetables. Chock full of vitamin c. Can be eaten cold or hot
Number of Servings: 6

Ingredients

    3 medium plum tomatoes
    2 yellow bell peppers
    1 small red onion
    2 cloves minced garlic
    3 cups tomato juice (low sodium)
    1 1/2 cups non fat plain yogurt (dannon)
    3 tablespoons chopped fresh basil
    1 tablespoon red wine vinegar
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon ground red pepper

Directions

Chop vegetables, blend 1/2 vegetables and strain through fine strainer. Cook in a soup pot on medium for 10 minutes. Add remaining chopped vegetables. Can be served cool or hot. Delicous with shrimp if you're a seafood eater.

Number of Servings: 6

Recipe submitted by SparkPeople user SMBRYCE1.






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