This diabetic tomato soup recipe really spices up your traditional tomato soup. I love eating soup with a lot of extra goodies in it such as pastina and bell pepper. This tomato soup recipe can be your main entree for a meal. It is delicious, healthy, and easy to make!
Servings: 6 = 3/4 cup each
2 tsp olive oil
2/3 cup coarsely-chopped green bell pepper
1/2 cup coarsely-chopped onion
1/2 cup coarsely-chopped cucumber
3 garlic cloves, minced
1 1/2 lb fresh tomatoes, coarsely chopped
1 can whole tomatoes - (14 1/2 oz), undrained
2 tbsp balsamic vinegar
2 tsp ground cumin
1 tsp coriander seeds
1/2 tsp freshly-ground black pepper
1/4 tsp salt
1 oz uncooked pastina
1 cup water
Recipe Instructions: 1. Heat oil in large saucepan over medium heat until hot. Add green pepper, onion, cucumber and garlic; cook and stir until pepper and onion are tender.
2. Add fresh and canned tomatoes, vinegar, cumin, coriander, pepper and salt. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 minutes. Remove from heat; cool.
3. Place tomato mixture in food processor or blender; process in small batches until smooth. Return to saucepan. Bring to a boil over high heat. Add pasta; cook 4 to 6 minutes or until pasta is tender. Stir in water; transfer to serving bowls.
This recipe yields 6 (3/4-cup) servings.
Exchanges Per Serving: 1/2 Starch, 2 Vegetable, 1/2 Fat.
Nutrition Facts: Calories 93; Calories from Fat 21%; Total Fat 2g; Saturated Fat 1g; Protein 3g; Carbohydrates 17g; Cholesterol 0mg; Sodium 214mg; Dietary Fiber 3g.
Comments: Similar to a chilled gazpacho, this vitamin C-packed soup is served hot for a different twist. By adding pastina, cumin and coriander, this soup is a delicious new version of a familiar favorite.
Source:"Diabetic Cooking at http://www.diabeticcooking.com"S(Formatted for MC6):"08-08-2002 by Joe Comiskey - email@example.com"Copyright:"© Publications International Ltd, 2002" Servings: 6