1 (13 1/2 oz.) can chicken broth
2 tbsp. dry Sherry
1/4 c. julienne-cut red pepper -or-
1/4 c. julienne-cut Chinese snow pea pods
Dill or parsley sprigs

Heat broth and Sherry in small saucepan over moderate heat. At serving time, pour broth over julienne cut vegetables in a soup bowl.

Makes 2 servings, 68 calories each.

Submitted by: Karen LaValley