Italian Vegetable Soup
INGREDIENTS:
2 md Green peppers; sliced
1 Clove garlic; minced
1 ts Italian seasoning
1 tb Butter or margarine
1 c Cherry tomatoes; halved
1/2 c Seasoned croutons; optional
2 md Green peppers; sliced
1 Clove garlic; minced
1 ts Italian seasoning
1 tb Butter or margarine
1 c Cherry tomatoes; halved
1/2 c Seasoned croutons; optional
In a skillet, saute the peppers, garlic and Italian seasoning in butter until peppers are crisp-tender, about 5 minutes. Add tomatoes; cook for 1-2 minutes or until heated through. Sprinkle with croutons, if desired. Yield: 4 servings.. Per each 1/2 cup serving prepared with margarine and without croutons: 52 calories, 38 mg. sodium, 0 cholesterol, 6 grams carbohydrateds, 1 gram protein, 3 grmas fat. Diabetic Exchange: 1 vegetable 1/2 fat. Submitted to magazine by Kenda Nicholson, Honey Grove, TX wh says this is a wonderful way to use up summer's bounty. MC formatting by bobbi744@sojourn.com