Manhattan Clam Chowder Soup

YIELD: 10 servings

INGREDIENTS:

• 4 slices bacon, diced
• 1 large onion, chopped
• 2 ribs celery, diced
• 1 green pepper, chopped
• 2 1/2 cups diced white turnip
• 1 grated carrot
• 1 can (14 1/2 ounces) diced tomatoes
• 3 cups water
• 1 teaspoon dried thyme
• 4 cans (6 1/2 ounces each) minced clams, including liquid
• Tabasco
• 1 teaspoon salt or Vege-Sal
• 1 teaspoon pepper

INSTRUCTIONS:

1.  In a large, heavy bottomed stock pot, start the bacon cooking. As the fat cooks out of it, add the onion, celery, and green pepper, and saute them in the bacon fat for 4 to 5 minutes.
2.  Add the turnip, carrot, tomatoes, water, and thyme, and let the whole thing simmer for 30 minutes to 1 hour.
3.  Add the clams, including the liquid, a dash of Tabasco, the salt or Vege-Sal, and pepper. Simmer for another 15 minutes, and serve.

PER SERVING:

•  11 grams of carbohydrates and 1 gram of fiber, for a total of 10 grams of usable carbs and 21 grams of protein.