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Vegetable Soup

Serves: 7
Total Calories: 129

Ingredients

4 cups chicken stock or beef, vegetable or turkey stock, homemade
1 (16-ounce) can tomato
1/2 cup onion, chopped
1/2 cup carrot, sliced thinly
1/2 cup celery, diagonally sliced
1/2 cup green bell pepper, coarsely chopped
1/2 teaspoon salt
2 tablespoons lemon juice, fresh
5 Peppercorn , whole
1/2 teaspoon basil leaves
1/4 teaspoon hot pepper sauce
1/2 cup alphabet pasta or any other small pasta, uncooked

Directions:

If you substitute canned stock, omit salt.

1. Combine all ingredients except pasta in a 3- to 4-quart pot. Bring to a boil. Cover and simmer gently for 1 hour. Stir occasionally to break up tomatoes into bite-sized pieces.
2. Add pasta and cook for 5-7 minutes, until done.

Food exchanges per 1 1/3-cup serving: 1 BREAD, 2 VEGETABLE

Nutritional Facts:

Serves: 7
Total Calories: 129
Calories from Fat: 8

This Vegetable Soup recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.


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