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Cook'n with Betty Crocker 
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Tomato Vegetable Soup with Yogurt |
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Serves: 4 Print this RecipeYogurt adds a nice creaminess to this soup without adding unwanted calories or fat. We added the yogurt at the end so it doesn't boil or become curdled. 1 (24-ounce) can tomato juice (3 cups) 1/4 to 1/2 teaspoon ground red pepper 1/4 teaspoon salt 1 (10-ounce) package frozen whole kernal corn 1 bunch green onions (about 6 with tops), sliced 1 medium green or red bell pepper, coarsely chopped 1 medium zucchini, coarsely chopped 1 (18-ounce) containter plain yogurt Cilantro or parsley, if desired 1. Heat all ingredients except yogurt to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered, stirring occasionally, until vegetables are crisp-tender, 7 to 8 minutes. Remove from heat; cool 5 minutes before adding yogurt to prevent curdling. 2. Stir yogurt into soup until smooth. Heat over medium heat, stirring constantly, just until hot (do not boil). Garnish with snipped cilantro or parsley. 1 SERVING: Calories 195 (Calories from Fat 45); Fat 5g (Saturated 3g); Cholesterol 15mg; Sodium 880mg; Carbohydrates 32g (Dietary Fiber 4g); Protein 9g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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