| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetarian | Diabetic, Soups/stews, Main dish, Crockpot, Vegetarian | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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