Diabetic Soup Recipes
Sunday Italian Vegetable Soup Recipe
Ingredients:
1/2 cup Dry navy beans
Water
4 cup Chicken broth
3/4 cup Carrot, sliced, peeled
1/2 cup Potato, sliced with peel
1 tbsp Corn oil
1/2 cup Onion, sliced
16 oz Can Italian tomatoes including liqu
2 cup Cabbage, sliced thinly
1 cup Zucchini, sliced
1/2 cup Celery, sliced
1/2 cup Chick peas, (garbanzo beans) drained
1/2 cup Rotini or other pasta uncooked
1 tbsp Parsly, finely minced fresh
2 tsp Dried basil, crumbled
1/4 tsp Salt
1/4 tsp Ground pepper, freshly
Preparation:
Cover navy beans with water in a large pot. Over
medium heat, bring just to the boiling point. Remover
pan from heat, cover, and let stand for 1 hour.
Drain. Add chicken broth, carrot, and potato. Cover
and cook over medium heat until vegetables are almost
tender, about 35 minutes. Heat oil in a small skillet
and saute onion until tender. Add onion and all
remaining ingredients to soup pot. Cook 15 minutes or
until pasta is cooked. Serve hot
Food exchanges per serving: 2 STARCH EXCHANGES + 1
VEGETABLE + 1 FAT EXCHANGE.
CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned
vegetables and broth
Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton.
Shared by: Kathleen's Recipe Swap Page
http://www.ilos.net/~answers/recipe
recipes@ilos.net
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Preparation Time: 0:00
Serves: 6
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Sunday Italian Vegetable Soup Recipe provided for you by InformationAboutDiabetes.com
