MAKES 6 SERVINGS VEGAN Soak tomatoes in warm water to rehydrate for 30 minutes. Drain and chop. Heat oil in stock pot over medium heat. Add garlic, onion, leek, celery and potato and cook until tender, about 10 minutes. Add corn, sun-dried tomatoes, salt, thyme and stock or water; continue to cook until corn is tender, another 10 minutes. Remove half of soup; puree in blender or food processor until smooth. Return to pot and heat through. To serve, sprinkle with chopped tomato. Makes 6 servings. PER 1-CUP SERVING: 202 CAL.; 7G PROT.; 3G TOTAL FAT (0.3G SAT. FAT); 42G CARB.; 0 CHOL.; 1,045MG SOD.; 6G FIBER. By Kathleen
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|Serving Size: 1 Serving (355g)|
|Recipe Makes: 6|
|Calories from Fat: 16 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 622.2mg||21 %|
|Potassium 735.8mg||19 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 35.4g|
|Protein 5.8g||8 %|
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Calories per serving: 179
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