TOMATO NOODLE SOUP

12-14 one cup servings

Ingredients:

1 large (28 ounce) can tomato puree

3 small (14 ½ ounce) cans low salt, fat free chicken broth

2-3 cups cold water

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon onion powder

2 teaspoons sugar

½ teaspoon salt (or more to taste)

1 1/2 cups uncooked, small pasta noodles (small bows or orzo are good choices)

1 tablespoon butter or olive oil

Black pepper to taste

Procedure:

1. In a large soup pot, stir together: tomato puree, broth, 2 cups of the water, basil, oregano, onion powder, sugar, and salt. Bring to a boil on high heat.

2. Cover with a lid and lower heat to a simmer for about 5 minutes.

3. Uncover and add dry noodles.

4. Simmer uncovered until noodles are tender.

5. Add part or all of remaining 1 cup of water to thin soup, if desired.

6. Stir in butter or oil.

7. Adjust for salt. Add pepper to taste.

8. Serve.