Quick Egg Soup Recipe

1 1/2 cup boiling water
1 cube bouillion
1 egg

Dissolve bouillon cube in bowling water; remove from heat. Beat egg; blend
egg; blend into vegetable broth. Reheat slowly DO NOT BOIL! Food Exchnge
per serving: 1 MEDIUM-FAT EXCHANGE; CAL: 80;

Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you
and yours via Nancy O'Brion and her Meal-Master

Serves: 1

Is this Quick Egg Soup Recipe Suitable for Diabetics?

This Quick Egg Soup recipe is one of our collection of healthy diabetic Soup recipes. Because we are unaware of your special diabetic concerns and the advice your health advisors have offered you, we we have no way of knowing whether this Quick Egg Soup recipe is acceptable for you. Nevertheless, as somebody marked it as `diabetic` it suggests that it at least matches the minimum requirements, being low in fat and carbs and therefore, should be better for you than a typical non-diabetic recipe. Despite that, this Quick Egg Soup recipe must only be used In the event that you understand your own condition and are happy that the ingredients are safe for you.

This Quick Egg Soup Recipe comes from our diabetic Soup recipes collection. Obviously, it is completely out of the question for us to check each of the diabetic Soup recipes to make certain that all of them are 100% safe for people with diabetes. There are many thousands of individual recipes in it, & to prepare them all even at a speed of one per day would take nearly 290 weeks. We strongly urge you to analyse the recipe content carefully to verify that they agree with the dietary guidelines your doctor has offered you. If you feel that this Quick Egg Soup recipe is not appropriate for diabetics, let us know and we will remove the recipe concerned from the diabetic recipe collection.