Hearty Vegetable Soup Hess
Ingredients| 3 1/2 cup boiling water 2 chicken bouillon cubes 16 oz can tomatoes 1/2 cup onion, chopped 1/2 cup carrot, thinly sliced 1/2 cup celery, diagonally sliced 1/2 cup green pepper, coarsely, chopped 1/2 tsp salt 1 tbsp lemonjuice 1/2 tsp sage, crushed dried 1/2 tsp pepper sauce, hot |
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Combine all ingredinets in a 3 to 4-qt pot. Bring to a boil, stirring
todissolve bouillcoubes. Cover and simmer gently for 1 hour. Stir
occaionally to break up tomatoes into bitsized pieces.
Food Exchanges per serving: 2 VEGETABLE EXCHANGES CHO: 12g; PRO: 2g;
FAT: 1g; CAL: 54; Low-soium diets: Omit salt. Subsititue low-sodium
bouillon cubes and unsalted canned tomatoes. Add dried basil.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O Brion and her Meal-Master
Servings:
4
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