Ingredients

3-1/2 C. boiling water
2 chicken bouillon cubes
16 oz. canned tomatoes
1/2 C. onion, chopped
1/2 C. carrot, thinly sliced
1/2 C. celery, diagonally sliced
1/2 C. green pepper, coarsely, chopped
1/2 tsp. salt
1 Tbsp. lemon juice
1/2 tsp. sage, crushed dried
1/2 tsp. pepper sauce, hot

Cooking Instructions

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.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)