Low Fat Tomato Recipes

Ingredients:

2 large cans italian style tomatoes
5 celery, chopped fine
2 medium onions chopped fine
6 cup water - 8 c water
1 vegetables of choice

Instructions:

Boil the above on high for at least 10 minutes. You can chop the tomatoes
in the blender, or break them up with a spoon. I like to squish them in my
hands. gets out frustration. (i usually put the seasoning in at this point.
see below)

Add pre-cooked beans (whatever you think will taste good) to the above
mixture. you can use canned, but I like the dried beans better. I prefer a
nine-bean soup variety that's locally available. Not sure if it's available
everywhere.

Add vegetables to the above according to your tastes. Be sure to add them
according to cooking time. No set amounts. Add them and stir. If it
looks good, go with it. If it looks like it needs more, toss some more in.

I use:

Potatoes, cubed (makes the base nice and thick) corn zucchini summer squash
(go easy...add it late or it'll take over...i don't use it if i'm making it
for just us cause there's always leftovers and the cabbage flavor gets
stronger the longer it sits.) cabbage

you'd think carrots would taste good, but their flavor took over and it was
barely palatable. could just be my taste, though. same with broccoli and
cauliflower.

I season it with Oregano and Black pepper, and occasionally garlic, but go
easy with this. could make it taste bitter.

We used to sprinkle parmesan cheese on it and serve with crusty bread. now
we don't use the parmesan, but i've been known to sprinkle nutritional
yeast on the top.

note: if the soup gets thicker than you want it, add water, but add it
slowly. it'll thin out, and so will the flavor. If you do add water toward
the end, be sure to let it stew for a while longer.

From: JOHNH@NORWICH.BITNET. Fatfree Digest [Volume 8 Issue 57] June 18,
1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

Servings: 1