Recipe: Five-Minute Soup (1975)

FIVE-MINUTE SOUP

"A quick-cooking soup, this is best served immediately while the vegetables are fresh and colorful."

4 cups chicken bouillon
1/2 of a raw cucumber, scrubbed, unpeeled and sliced very thin
4 raw mushrooms, sliced
2 cups shredded raw green leaf vegetable (spinach, lettuce or cabbage)
1 tomato, cubed
1/2 cup shredded leftover lean meat

Heat the bouillon. Add the vegetables and meat. Bring to a boil and simmer 5 minutes. Adjust seasoning. Serve immediately.

Makes about 1 1/2 quarts
Approximately 45 calories per cup
From: Recipelink.com
Source: Vintage recipe booklet: Recipes for Fat Controlled Low Cholesterol Meals from the American Heart Association, 1975