Low carb Tomato Soup to warm you up on those cold winter nights.
2 1/2 cups V8 or mixed veg juice
2 1/2 cups boiling water
8 ounces canned tomato sauce
1 small onion, thinly slice
1 bay leaf
3 tablespoons Splenda
1 Tablesppon beef bouillon
1/8 teaspoon pepper
1/4 teaspoon dried basil
Combine all ingredients in a crock pot and stir. Cover and cook on Low for 4 hours. Remove bay leaf and serve.
Yield: 6 servings, each with 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.