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