Recipe by William Anatooskin
"An excellent soup with no cholesterol and very low in fat. This recipe makes a lot so you can cut it in half or try freezing. This soup freezes so well you can not tell the difference between fresh or frozen"
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potatoes, peeled and quartered
1 (14.5 ounce) can
whole peeled tomatoes, mashed
uncooked white rice
ground black pepper
1 large stalk
celery, with leaves, finely chopped
fresh green beans, cut into 1/2 inch pieces
potato, peeled and diced
frozen petite peas, thawed
Nice recipe, although the onion needs to be cooked a tad longer. The broth is a little lacking in flavor.
I would give more stars to my version of this, but if you made it following the recipe, it would be very watery and bland. I used the amount of vegetables in the 16 serving recipe, with generous 1/2 cups, but only used 5 C liquid instead of 12. 4 of those cups were my homemade soup stock, not water, so had much more flavor. I started by sauteing the onion, with a couple cloves of garlic, twice as much salt, and a little crushed red pepper, until the onions were tender, then added the stock/water and the first potato. I used fresh chopped tomatoes instead of canned, added at the end. It came out very good but made enough to serve 4 people generously as a main dish, not 8 (amt of liquid I used) and clearly not 16. And I still needed to add salt and pepper when it was finished, even having doubled the salt.
healthy, easy, tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Soup La Angelena
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 109
** Calories from Fat: 14
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