Ingredients Jump to Instructions ↓

  1. 1/2 cup dried tomato halves -- cut into 1/4-inch strips with kitchen shears

  2. 1 1/2 cups water

  3. 1 vegetable bouillon cube

  4. 8 ounces potatoes -- cut into 3/4-inch cubes

  5. 1/4 cup sliced celery

  6. 1/3 cup frozen whole kernel corn

  7. 1/4 cup sliced green onions

  8. 1/2 cup nonfat milk

  9. 1/4 teaspoon dried thyme salt and pepper -- to taste

Instructions Jump to Ingredients ↑

  1. Preparation : In small bowl cover tomatoes with boiling water; set aside 10 minutes. In 1 1/2- to 2-quart saucepan bring 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 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, 8 minutes. Season with salt and pepper. Thin with a little additional water or milk, if needed.


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