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Ingredients
- 1 (28 ounce.) can crushed tomatoes
- 1 (46 ounce.) can V-8 juice
- 1/2 c. red wine
- 1 lg. onion, minced fine
- 2 cloves chopped garlic
- 3 teaspoon minced parsley
- Salt & pepper to taste
Directions
- 1. Place all ingredients in a soup kettle and bring to a rolling boil. Boil for 5 min. Reduce heat to a simmer, and continue to cook for about 1 1/2 hrs.
- 2. VEGETABLE SOUP VARIATION: Add in any combinations of the following (fresh or possibly frzn) : green beans, leftover cooked rice, carrots, leftover cooked pasta, potatoes, cut up meat or possibly poultry, peas, 1/2 tsp. chili pwdr or possibly corn. This is good sprinkled with Parmesan or possibly cheddar cheese.
- 3. SEAFOOD SOUP VARIATION: Add in 2 bottles clam juice, 1 lb. flaky white fish, such as scrod, cod, halibut or possibly flounder, or possibly any amount of other seafood, 1 c. cream (optional), 1/4 c. sherry or possibly port (optional). Simmer vegetable base with clam juice for only 1/2 hour. Add in seafood and simmer for 20 min. Add in cream and (or possibly) wine right before serving, but do not boil or possibly it will curdle.
- 4. BEAN SOUP VARIATION: Add in 2 cans of black beans or possibly kidney beans, 1 large green pepper, minced and 1 to 2 tsp. cumin to vegetable base and simmer for 2 hrs. Let it rest till time to serve and then reheat. Delicious with grated cheddar or possibly Monterey Jack cheese, a dollop of lowfat sour cream and salsa and corn chips on the side.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1085g | |
| Calories 423 | |
| Calories from Fat 22 | 5% |
| Total Fat 2.68g | 3% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1108mg | 46% |
| Potassium 2803mg | 80% |
| Total Carbs 76.88g | 21% |
| Dietary Fiber 18.5g | 62% |
| Sugars 6.51g | 4% |
| Protein 15.31g | 24% |
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