Monday, July 18, 2005

Tomato Vegetable Soup

YIELD: 6 C
POINTS/serv: 1.5

Very easy and quick to throw together!

1/2 of 1 large bag frozen stew vegetables
3 C 99% Fat Free Chicken Broth
1 10oz can Diced & Peeled Tomatoes

In a large sauce pan or dutch oven, bring chicken broth to low boil.
Add stew vegetables.
Turn heat to medium or medium-high.
Cook until vegetables are tender.
Add can of tomatoes.
Stir until combined.
Heat through.

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