Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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. Substitute low-sodium bouillon cubes and
unsalted canned tomatoes. Add dried basil. From the files of Al Rice,
North PoleAlaska, Feb 1994
Submitted By SERGE CYR On 12-09-95

Browse by categories