Hearty Vegetable Soupcrockpot, diabetic, main dish, soups/stews, vegetarian 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 teaspoon salt 1 tablespoon lemonjuice 1/2 teaspoon sage; crushed dried 1/2 teaspoon 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 |
