“This is a wonderful low-fat, vegetarian recipe that my family loves. It comes from a Betty Crocker Low-Fat cookbook.”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in 8 qt dutch oven over medium heat.
  2. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
  3. Stir in remaining ingredients except cheese, break up tomatoes.
  4. Heat to boiling; reduce heat.
  5. Cover and simmer 1 hour.
  6. Serve with grated parmesan cheese.
  7. Freezes well.
  8. Sometimes I cook pasta and add it to the bowl before I ladle out the soup, but it is good as is. Don't add the pasta directly to the soup as it will break down and become a starchy mess.
  9. Enjoy!

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