Hearty vegetable soup

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

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