3 and a 1/2 cups of boilding water
2 chicken bouillon cubes
2 beef bouillon cubes
1 sixteen (16) ounce can of tomatoes
1/2 cup of chopped onions
1/2 cup of thinly sliced carrots
1/2 cup of diagonally sliced celery
1/2 cup of coarsely chopped green pepper
1/2 teaspoon of salt
1 tablespoon of lemon juice
5 whole peppercorns
1/2 teaspoon of crushed dried sage
1/2 teaspoon of hot pepper sauce
Combine all the ingredietns in a 3 to 4 quart pot.
Bring it to a boil, stirring to dissolve the bouillon cubes.
Cover and simmer gently for 1 hour. Stir occasionally to break up the tomatoes into bite-sized pieces.
= 4 servings (yield: 4 cups)
1 serving: = 1 cup
1 serving = 2 vegetable/fruits
Calories = 54
g protein = 2
g carbohydrate = 12
g dietary fiber = 2.2
g fat - total = 1
mg cholestrol = 0
mg sodium = 1313
*NOTE* Low sodium diets - Omit the salt and substitute low sodium bouillon cubes and unsalted canned tomatoes. Then add 1 teaspoon of dried basil.
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