1/2 c. dried tomato halves, cut into 1/4” strips with kitchen shears
1 1/2 c. water
1 chicken or vegetable bouillon cube
8 oz. potatoes, cut into 3/4” cubes
1/4 c. sliced celery
1/3 c. frozen whole kernel corn
1/4 c. sliced green onions
1/2 c. low-fat milk
1/4 tsp. dried thyme
Salt & pepper, to taste
In small bowl, cover tomatoes with boiling water; set aside 10 minutes. In 1 1/2- to 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 a 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. Makes 2 servings.
Menu: Cheese Crackers, Crisp Vegetable Sticks, Ice Cream Sandwiches.
Nutritional Information Per Serving: 190 calories, 2 gm fat, 5 mg cholesterol, 590 mg sodium, 39 gm carbohydrate, 4 gm fiber, 7 gm protein.