1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
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Steps
1
In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
2
Cover; cook on Low setting 6 to 8 hours.
3
About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.
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Prepare the soup, let it cool and transfer it to single-serving, airtight freezer containers. Freeze them for toting to lunch, or for super-quick dinners. Microwave each covered serving for 4 to 5 minutes, or until hot, stirring once or twice.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
135
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
780mg
33%
Total Carbohydrate
33g
11%
Dietary Fiber
6g
24%
Sugars
8g
Protein
4g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
16%
16%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Starch; 1 Vegetable;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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