(recipe and instructions are written as found in cookbook)
(60 calories per serving)
3 cups of water
2 beef bouillon cubes
2 chicken bouillon cubes
1 1-lb. -3oz. can tomatoes
1 medium onion, chopped
1/2 cup thinly sliced carrots
2 stalks celery, in 1/2' slices
3 whole peppercorns
1/2 teasp. dried sage
1 teasp. salt
1/4 cup grated Parmesan cheese
In a 2 qt. saucepan, with a well-fitting cover, combine water, beef and chicken bouillon cubes, tomatoes, onion, carrots celery, peppercorns, sage, and salt; simmer, covered, 1 hr. Serve sprinkled with grated Parmesan cheese. Makes 5 servings.
- I could only find a 1lb, 12 oz can of tomatoes. I didn't use the whole can.
- Since it didn't specify in the recipe what kind of tomatoes to use I just used whole tomatoes and crushed them with my hands.
- This was slightly salty for my specific tastes, so if you are sensitive to salt it would best to use a lower-sodium bouillon cube, or you could even add more water or more of the juice from the can of tomatoes.
- I would use a bigger pot than when they specify if you are worried about spill-over. It was fine for me if I put the heat on very low and kept the simmer to a minimum.
- The taste of this soup was quite pleasant. The vegetables were soft yet not mushy - they still held their shape even after an hour of cooking. The seasoning of sage and the peppercorns were very subtle and not over-powering at all. This tastes like a very mild vegetable soup that most people could enjoy.
- Roasted chicken would work well in here. Tofu. Really any protein of your liking could work well if you wanted to make this into a more well-rounded meal for yourself.
- If you are adding more to this dish (protein, different vegetables like potatoes) please make sure you use a larger pot to cook in.