In small bowl cover tomatoes with boiling water; set aside 10 minutes. In 1 1/2- to 2-quart saucepan bring 1 1/2 cups water and bouillon cube to boil. Add potatoes; return to boil. Cover and simmer about 10 minutes, just until tender. With slotted spoon remove 1/2 cup potatoes; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Drain and add tomatoes, reserved potatoes, then remaining ingredients except salt and pepper. Cook over low heat, stirring often, 8 minutes. Season with salt and pepper. Thin with a little additional water or milk, if needed. Menu: Cheese Crackers, Crisp Vegetable Sticks, Ice Cream Sandwiches Nutritional Information Per Serving: 190 calories; 2 g fat; 5 mg cholesterol; 590 mg sodium; 39 g carbohydrate; 4 g fiber; 7 g protein. Source: The Potato Board
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (287g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 5 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.2mg||0 %|
|Sodium 109mg||4 %|
|Potassium 540.2mg||14 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 22.6g|
|Protein 3.3g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 115
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!