Vegetarian

Summer Tomato Soup with Eggs is for Lunch.

Summer Tomato Soup with Eggs takes 10 minutes to prepare.

Summer Tomato Soup with Eggs takes 30 minutes to cook.

Summer Tomato Soup with Eggs makes 4 servings.

The ingredients for Summer Tomato Soup with Eggs are:

* Carrots, raw, 2 small (5-1/2" long)
* Celery, raw, 0.25 stalk, small (5" long)
* Water, tap, 1600 mL

* Tomato Paste, 0.5 cup

* Green Peppers (bell peppers), 0.5 cup, chopped
* Onions, raw, 0.5 cup, chopped
* Parsley, 5 sprigs
* Olive Oil, 1 tbsp

* Egg, fresh, 4 large

Here is how you make Summer Tomato Soup with Eggs:

Boil together: * Carrots, raw, 2 small (5-1/2" long) * Celery, raw, 0.25 stalk, small (5" long) * Water, tap, 1600 mLWhen boiled, puree the celery and the carrots, then add: * Tomato Paste, 0.5 cup In a pan, sautee these until the onion is soft, translucent and golden: * Green Peppers (bell peppers), 0.5 cup, chopped * Onions, raw, 0.5 cup, chopped * Parsley, 5 sprigs * Olive Oil, 1 tbsp Add it all to the boiling cream, then add the: * Egg, fresh, 4 largeBring to a boil, add salt by taste and enjoy hot or cold.Number of Servings: 4Recipe submitted by SparkPeople user 65TARGET.

The nutritional information for Summer Tomato Soup with Eggs is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 154.6

• Total Fat: 8.7 g
• Cholesterol: 212.8 mg
• Sodium: 350.1 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 2.8 g
• Protein: 8.3 g

The dietary needs meet for Summer Tomato Soup with Eggs is Vegetarian