Hearty Vegetable Soup (Hess) Recipe

Recipe 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

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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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

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