Use your slow cooker to make a fresh tomato soup with plenty of tasty vegetables. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker, combine tomatoes, stock, vegetables, tomato paste, sugar, and salt.

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  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Tips

Tips: If desired, peel tomatoes before chopping. To peel tomatoes, use a sharp knife to cut a shallow X on the bottom of each tomato. Immerse tomatoes in batches, in boiling water to cover. Cook for 30 to 60 seconds or until tomato skins split open. Transfer tomatoes to a large bowl of ice water using a slotted spoon. When cool enough to handle, use a knife or your fingers to peel skin off tomatoes.

If using a sugar substitute in place of sugar, choose Splenda® Sugar Blend. Follow package directions to use product amount equivalent to 1 to 2 teaspoons sugar.

Nutrition Facts

62 calories; 190 mg sodium. 11 g carbohydrates; 2 g fiber; 6 g sugar; 2 g protein;