| |
| INGREDIENTS |
| 1 can |
(14.5 oz.) low sodium diced tomatoes |
| 1 gal. |
low sodium tomato juice |
| 4 |
large potatoes |
| 1 |
onion, sliced |
| ½ -1 cup |
milk |
| 1 tbsp. |
butter or margarine |
| |
salt and pepper to taste |
|
|
|
| RECIPE |
- Peel and dice potatoes and onions.
- Place in a large Dutch oven with butter and enough water to cover.
- Boil until potatoes are just fork tender
- Add tomatoes and juice and bring to a boil. Reduce heat and simmer for 15 minutes.
- Just before serving, stir in milk and season with salt and pepper, if desired.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
284 |
|
| Total Fat |
3 g |
|
| Sodium |
759 mg |
|
| Total Carbohydrates |
60 g |
|
| Fiber |
7 g |
|
| Protein |
8 g |
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