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Ingredients Jump to Instructions ↓

  1. 1/2 c Dried tomato halves

  2. 1/4-inch strips -- with kitchen shears

  3. 1 1/2 c Water

  4. 1 Bouillon cube

  5. -- (chicken or vegetable) 8 oz Potatoes

  6. 3/4-inch cubes 1/4 c Sliced celery

  7. 1/3 c Frozen whole kernel corn

  8. 1/4 c Sliced green onions

  9. 1/2 c Lowfat milk

  10. 1/4 ts Dried thyme

  11. 10 minutes. In

  12. 1 1/2- to 2-quart saucepan bring

  13. 1 1/2 cups water and bouillon cube to boil. Add potatoes; return to boil. Cover and simmer about 10 minutes, just until tender. With slotted spoon remove

  14. 1/2 cup potatoes; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Drain and add tomatoes, reserved potatoes, then remaining ingredients except salt and pepper. Cook over low heat, stirring often,

  15. 8 minutes. Season with salt and pepper. Thin with a little additional water or milk, if needed. Menu: Cheese Crackers, Crisp Vegetable Sticks, Ice Cream Sandwiches Nutritional Information Per Serving:

  16. 190 calories;

  17. 2 g fat;

  18. 5 mg cholesterol;

  19. 590 mg sodium;

  20. 39 g carbohydrate;

  21. 4 g fiber;

  22. 7 g protein.

  23. Source: The Potato Board

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