- In a Dutch oven or soup kettle, saute the onion, peppers, carrots and
- garlic in oil for 15 minutes or until vegetables are tender.
- Stir in the remaining ingredients. Bring to a boil. Reduce heat;
- cover and simmer for 30 minutes or until heated through. Yield: 12
- servings (4 quarts).
Nutritional Facts: 1-1/4 cups equals 204 calories, 4 g fat (trace saturated fat), 0 cholesterol, 569 mg sodium, 37 g carbohydrate, 10 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 lean meat.