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Healthy Living | Fall Issue | 2017 35
Swamp Soup
Ingredients
Directions
• Clean and chop the onion, carrot, celery and garlic. Cook in a large pot with olive oil over
medium heat until the vegetables have softened (about 5 minutes). Stir in the basil and oregano
and cook for one more minute.
• Pour in the cans of diced tomatoes (do not drain) and tomato sauce. For the diced tomatoes
you can either use 3 (15 oz.) cans or 1 (28 oz.) can plus 1 (15 oz.) can. The latter will probably
be less expensive.
• Add 1.5 cups chicken broth or 1.5 cups water plus 1.5 tsp chicken bouillon. To make this a
vegetarian dish, simply substitute the chicken broth or bouillon with a vegetable variety. Add
the tomato sauce, diced tomatoes, and the brick of frozen spinach. Allow the mixture to heat
through, stirring occasionally to break up the spinach as it melts (about 10 minutes).
• Once the soup is completely heated through, dice the swiss cheese. Reduce the heat to low or
turn the heat off completely. Drop in the swiss cheese and stir it in. The cheese will melt and
become gooey but remain in clumps. If the heat is left on high, the cheese will melt too much
and dissolve in. Alternatively, you can add the cheese to each bowl of soup after serving.
Angie's
Good country cookin' in a warm
107 Kingston St.
Wartburg, TN 37887
(423) 346-7000
329 Wheeler Lane
Jamestown, TN 38556
(931) 879-7121
• 2 Tbsp olive oil
• 3 stalks celery
• 4 med carrots
• 1 med onion
• 3 cloves garlic
• 1 Tbsp dried basil
• 1 Tbsp dried oregano
• 1 28 oz. can tomato sauce
• 45 oz. diced tomatoes
• 1 1/2 tsp chicken or vegetable
bouillon
• 1 1/2 cups water
• 1 10 oz. pkg frozen spinach
• 6 oz. swiss cheese