Serves: 4
Total Calories: 76
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.
This Tomato Vegetable Soup with Yogurt recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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