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Hearty Vegetable Soup

Ingredients: 

3 1/2 cups boiling water
2 chicken bouillon cubes
2 beef bouillon cubes
1 can tomatoes - (16 oz)
1/2 cup chopped onion
1/2 cup thinly-sliced carrot
1/2 cup diagonally-sliced celery
1/2 cup coarsely-chopped green pepper
1/2 teaspoon salt
1 tablespoon lemon juice
5 whole peppercorns
1/2 teaspoon crushed dried sage
1/2 teaspoon hot pepper sauce

Yield: 

4 Servings

Method: 

Combine all ingredients in a 3- to 4-quart pot. Bring to a boil, stirring to dissolve bouillon cubes. Cover and simmer gently for 1 hour. Stir occasionally to break up tomatoes into bite-sized pieces.

This recipe yields ?? servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Vegetable.

Nutrition Facts: Carbohydrates 12g; Protein 2g; Fat 1g; Calories 54; Fiber 2.2g; Sodium 1313mg; Cholesterol 0mg.

Note: Low-sodium diets: Omit salt. Substitute low-sodium bouillon cubes and unsalted canned tomatoes. Add 1 teaspoon dried basil.