Basic Vegetable Soup*
Source of Recipe
JoAnna Lund
List of Ingredients
Basic Vegetable Soup--freezes well--Serves 8 (1 1/2 cups)
(This is really good and filling--a little sweet)
4 cups (two 16-ounce cans) canned tomatoes with juice
3 1/2 cups (two 14 1/2-ounce cans) canned beef broth
4 cups coarsely chopped cabbage
2 cups chopped celery
2 cups chopped carrots
1 cup chopped onion
2 Tablespoons lemon juice
1 Tablespoon Sprinkle Sweet or Sugar Twin
Blend tomatoes in blender on CHOP for 10 seconds. In a large saucepan
combine blended tomatoes and beef broth. Add cabbage, celery, carrots,
onion, lemon juice, and Sprinkle Sweet. Lower heat. Cover and simmer 2
hours.
HINT: The lemon juice helps your system digest all those nutritious
vegetables.
Each Serving Equals: 61 Calories ; 1 gm Fat ; 3 gm Protein ; 11 gm
Carbohydrate ;
613 mg Sodium ; 2 gm Fiber
HE: 3 1/4 Vegetable; 10 Opt Calories
DIABETIC 2 Vegetable
"Healthy Exchanges Cookbook" page 55
Recipe
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