Quick tomato barley soup with celery lf

6 servings

Ingredients

Quantity Ingredient
28 ounces Italian tomatoes; canned
2¼ cup Salt-free defatted chicken broth; or vegetable broth
½ cup Pearl barley
1 tablespoon Chopped fresh basil; or 1/2-tsp dried
⅛ teaspoon Celery seed; ground
1 dash Allspice

Directions

Puree tomatoes in a food processor. Pour into a saucepan and add remaining ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, for about 30 minutes or until barley is soft. Simmer until mellow. Makes generous 6 cups. EACH CUP 178 cals with 8% cff (2 g fat).

~- "Make Mine Low Fat-- And Tasty, Too!" (1995) Cookbook Publishers, Inc.; 10800 Lakeview Avenue or P.O. Box 15920; Lenexa, KS 66285-5920: (Collection of lowfat recipes from fund-raiser cookbooks.) --Email from kitpath@...

NOTES : Here's a six ingredient soup ready in 40 minutes.

Recipe by: "Make Mine Low Fat-- And Tasty, Too!" Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 01, 1999, converted by MM_Buster v2.0l.

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