Hearty vegetable soup (hess)

4 Servings

Ingredients

Quantity Ingredient
3½ cup Boiling Water
2 Chicken bouillon cubes;
16 ounces Can Tomatoes;
½ cup Onion; chopped
½ cup Carrot; thinly sliced
½ cup Celery; diagonally sliced
½ cup Green pepper; coarsely, chopped
½ teaspoon Salt
1 tablespoon Lemonjuice;
½ teaspoon Sage; crushed dried
½ teaspoon Pepper sauce; hot

Directions

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

Related recipes