Tomato Cabbage Soup
Makes: 4 one cup servings
Ingredients:
1/2 cup chopped onion
1 (15-ounce) can diced tomatoes, undrained
2 cups purchased coleslaw mix ( see note below)
2 cups reduced-sodium tomato juice
2 tablespoons all-purpose flour
1 teaspoon prepared yellow mustard
2 tablespoons Splenda Granular
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
1/4 cup reduced-fat, Parmesan-style grated topping
In a medium saucepan sprayed with butter-flavored cooking spray, saute onion for 5 minutes. Add undrained tomatoes and coleslaw mix. Mix well to combine. In a covered jar, combine tomato juice and flour. Shake well to blend. Stir tomato juice mixture into cabbage mixture. Add mustard, Splenda, parsley flakes and black pepper. Mix well to combine.
Bring mixture to a boil. Lower heat, cover, and simmer for 15 minutes or until cabbage is tender, stirring often. When serving, top each bowl with 1 tablespoon Parmesan cheese.
Note: 1 1/2 cups shredded cabbage and 1/2 cup shredded carrots may be used in place of purchased coleslaw mix.
B-man
