Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3½ cup | Boiling Water |
| 2 \N | 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 |
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. Substitute low-sodium bouillon cubes and unsalted canned tomatoes. Add dried basil. From the files of Al Rice, North PoleAlaska, Feb 1994
Submitted By SERGE CYR On 12-09-95