Tomato Vegetable Soup
Serve with crusty French bread.

Servings: 8

10 ounces baby spinach, washed
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
4 cups chicken broth
1 (28 ounce) diced tomatoes
2 leaves bay leaves
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes

Place all ingredients in a slow cooker. Cover and cook on high for 5 hours or low for 8-10 hours.

Remove bay leaves, stir and serve.

Per Serving: 69 Calories; 1g Fat (11.1% calories from fat); trace Saturated Fat; 6g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 764mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

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