Hearty Vegetable Soup (Hess) Recipe

3 1/2 c Boiling Water

2 Chicken bouillon cubes;

16 oz Can Tomatoes;

1/2 c Onion; chopped

1/2 c Carrot; thinly sliced

1/2 c Celery; diagonally sliced

1/2 c Green pepper; coarsely,

- chopped 1/2 ts Salt

1 tb Lemonjuice;

1/2 ts Sage; crushed dried

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 Brought to you and yours via Nancy O'Brion and her Meal-Master

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