Hearty Vegetable Soup

Hearty Vegetable Soup

Yield: 4 servings

3 1/2 c  Boiling Water                     1/2 c  Green pepper; coarsely,
2    Chicken bouillon cubes;                  – chopped
16 oz Can Tomatoes;                     1/2 ts Salt
1/2 c  Onion; chopped                      1 tb Lemonjuice;
1/2 c  Carrot; thinly sliced             1/2 ts Sage; crushed dried
1/2 c  Celery; diagonally sliced         1/2 ts 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