2 teaspoons vegetable oil
Heat oil in Dutch oven over medium-high heat. Saute onions and garlic in oil. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender. 6 SERVINGS (ABOUT 1-1/3 CUP EACH).
Contributor: Betty Crocker's Low-Fat
Yield: 6 servings
Preparation Time: 0:00
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