3 large cans Mexican-style stewed tomatoes
3 stalks celery
1 green pepper
1 red pepper
1 4 oz. can chopped green chilies
1 to 2 cucumbers
2 tbsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
Pepper to taste

 

Pour the stewed tomatoes, with juice, into a large bowl. Chop all vegetables into chunky pieces and add chopped green chilies. Combine all other ingredients and chill before serving. This soup keeps well in refrigerator for several days.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	94	4 vegetable	n/a
Fat	0 g
Carbohydrates	23 g
Protein	3 g
Cholesterol	0 mg
Dietary Fiber	3 g
Sodium	880 mg