Hearty Vegetable Soup (hess) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 cup: Boiling Water,
2: Chicken bouillon cubes,
16 ounce: 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
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 OBrion and her Meal-Master
Source from luhu.jp
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 OBrion and her Meal-Master
Source from luhu.jp