| previous | next |
Title: Hearty Vegetable Soup (Hess)
Categories: Diabetic Soup Entree Casserole Vegetarian
Yield: 4 Servings
| 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
| previous | next |