Ingredients
- 1 bouillon cube
- 1 1/2 c water
- 8 oz potatoes (cut into)
- 1/2 c lowfat milk
- 1/2 c tomato (dried halves)
- 3/8 c kernel corn (frozen whole)
- 1/4 c green onions (sliced)
- 1/4 c celery (sliced)
- 1/4 ts thyme (dried)
- 1/4 slices with kitchen shears
Salt and pepper; to taste In small bowl cover tomatoes with boiling water; set aside 10 minutes. In 1 1/2to 2-quart saucepan bring 1 1/2 cups water and bouillon cube to boil. Add potatoes; return to boil. Cover and simmer about 10 minutes, just until tender. With slotted spoon remove 1/2 cup potatoes; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Drain and add tomatoes, reserved potatoes, then remaining ingredients except salt and pepper. Cook over low heat, stirring often, 8 minutes. Season with salt and pepper. Thin with a little additional water or milk, if needed. Menu: Cheese Crackers, Crisp Vegetable Sticks, Ice Cream Sandwiches Nutritional Information Per Serving: 190 calories; 2 g fat; 5 mg cholesterol; 590 mg sodium; 39 g carbohydrate; 4 g fiber; 7 g protein.
