Ingredients
3 1/2 cup Boiling Water
2 Chicken bouillon cubes
16 oz Can Tomatoes
1/2 cup Onion, chopped
1/2 cup Carrot, thinly sliced
1/2 cup Celery, diagonally sliced
1/2 cup Green pepper, coarsely, chopped
1/2 tsp Salt
1 tbsp Lemonjuice
1/2 tsp Sage, crushed dried
1/2 tsp Pepper sauce, hot
Directions
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
Servings: 4 servings
Hearty Vegetable Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Main Dish; Crockpot; Vegetarian
The History of Recipes
Academics have traced the existance of recipes back into the distant past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. However, sadly, these early records were just basic pictorial instructions for preparing food.
In fact, the most ancient recipe discovered, according to historians are a few stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, there were some books published in the 1300s ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian food that appears on menues today, but instead accounts of the types of food on the menus of the rich and powerful of that period. For the next few years, the rich and powerful families of Europe strove to serve up the most extravagent banquests, and consequentially chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing popular recipes of the day. By the advent of the twentieth century, cookery publications are greatly in demand as a result of better eduction, more spare time and having more money. The introduction of the TV brings us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Hearty Vegetable Soup recipe.
