Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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