Potato Tomato Soup Recipe
Servings: 4
Ingredients
- 4 c. cubed potatoes
- 3 med. tomatoes, peeled & minced
- 1 c. carrots, minced
- 1 c. celery, minced
- 3 (10 1/2 ounce.) cans condensed beef broth
- 1 sm. bay leaf
- 2 slices pumpernickel bread
- 1 c. dairy lowfat sour cream
Directions
- In large saucepan combine first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer 20 min or possibly till vegetables are tender. Meanwhile cube bread; place cubes on baking sheet. Toast in 350 degree oven 10 min, set aside. Remove bay leaf from soup and top each serving with toasted cubes and spoonful of lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 563g | |
| Recipe makes 4 servings | |
| Calories 303 | |
| Calories from Fat 107 | 35% |
| Total Fat 12.21g | 15% |
| Saturated Fat 6.78g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 1776mg | 74% |
| Potassium 936mg | 27% |
| Total Carbs 36.9g | 10% |
| Dietary Fiber 5.7g | 19% |
| Sugars 8.91g | 6% |
| Protein 13.71g | 22% |
