- prep 5 min cook 45 min
- 1 quart chopped fresh tomatoes
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onion
- 2 teaspoons sugar
- 1 teaspoon salt, optional
- 1/2 teaspoon pepper
- 1/2 teaspoon dill weed
- 2 cups diced cooked potatoes
- 2 cups water
How to make it 50 minutes
Combine soup base ingredients in a kettle or Dutch oven; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool.
Place 2 cups each into freezer containers. May be frozen for up to 3 months. Serves 4 per batch.
To prepare soup: Thaw soup base in the refrigerator. Transfer to a kettle or Dutch oven. Add potatoes and water; simmer for 30-40 minutes.
Nutritional Information(per serving)
- Calories: 108
- Sodium: 31mg
- Protein: 3mg
Serving size equals 1-cup (prepared without salt)
Diabetic exchanges: 1 starch, 1 vegetable
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