In a Dutch oven sprayed with non-stick cooking spray over medium heat, cook onions, celery and carrots for five minutes, or until tender.
Add tomatoes, garlic powder, onion powder and pepper, and cook for two minutes longer.
In a small bowl or cup, add bouillon cube to water. When dissolved, add it to vegetables. Allow soup to simmer over medium heat for 10 minutes. Serve warm.
Recipe Notes
Per serving: 80 calories, 3 g protein, 18 g carbohydrates, 0.5 g total fat (0 g saturated fat), 0 mg cholesterol, 3 g fibre, 74 mg sodium.