Crock-Pot Tomato Soup

YIELD: 6 servings

INGREDIENTS:

• 2 1/2 cups V8 or other mixed vegetable juice
• 2 1/2 cups boiling water
• 8 ounces canned tomato sauce
• 1 small onion, thinly sliced
• 1 bay leaf
• 3 tablespoons Splenda
• 1 tablespoon beef bouillon granules or liquid beef-broth concentrate
• 1/8 teaspoon pepper
• 1/4 teaspoon dried basil

INSTRUCTIONS:

1. Combine all ingredients in a slow cooker and stir.
2. Cover and cook on Low for 4 hours.
3. Strain and serve.

PER SERVING:

• 10 grams of carbohydrates and 2 grams of fiber, for a total or 8 grams of usable carbs and 2 grams of protein.