| 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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