tomato and bell pepper soup
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
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 hotNumber of Servings: 6
Ingredients
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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.
Number of Servings: 6
Recipe submitted by SparkPeople user SMBRYCE1.