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Onion Tomato Soup

"Fresh herbs really make the difference in the flavor of this low-fat vegetarian soup," notes Lisa Blackwell from Henderson, North Carolina. "It tastes especially delicious when it's could out," she adds.
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    6 servings

Ingredients

  • 2 cups thinly sliced onions
  • 4 teaspoons olive oil
  • 2-2/3 cups tomato juice
  • 2 cups water
  • 2 tablespoons minced fresh basil
  • 2 teaspoons minced fresh oregano
  • 1 teaspoon sugar
  • 1 teaspoon celery salt
  • 2 cups diced seeded plum tomatoes

Directions

  • In a large saucepan, saute onion in oil until tender. Add the tomato juice, water, basil, oregano, sugar and celery salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Add the tomatoes; cook 10 minutes longer.
Nutrition Facts
1 cup: 82 calories, 3g fat (1g saturated fat), 0 cholesterol, 265mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch.

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