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Ingredientes
- 2 quarts. tomatoes in juice (either boil down fresh or possibly use canned whole tomatoes which you crush)
- 2 chicken bouillon cubes
- 2 c. water
- 1 lg. onion, in quarters
- 2 stalks celery with leaves sliced diagonally
- 4-5 minced potatoes, lightly salted
- 1 - 1 1/2 tbsp. flour
- Cool water, approx. 1/2 c.
- 8 ounce. lowfat sour cream
Direcciones
- Dissolve bouillon cubes in 2 c. boiling water. Add in tomato, onion, celery and potato and bring to boil. Simmer 30 min till vegetables are tender. Dissolve flour in approximately 1/2 c. cool water till smooth. Add in lowfat sour cream to this mix and some warm liquid from the soup and whisk till smooth. Slowly add in to soup, stirring to avoid lumps. Heat through. Remove celery leaves before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 807g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 111 | 33% |
| Total Fat 12.66g | 16% |
| Saturated Fat 6.88g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 472mg | 20% |
| Potassium 1681mg | 48% |
| Total Carbs 49.66g | 13% |
| Dietary Fiber 8.1g | 27% |
| Sugars 12.63g | 8% |
| Protein 10.36g | 17% |
