Diabetic Soup Recipes
Tex-Mex Corn Soup Recipe
Ingredients:
1 tbsp Margarine
1/2 cup Onion, chopped
1 cup Sweet red pepper
1 tsp Red pepper flakes
4 cup Chicken broth
17 oz Creamed corn, included liquid
16 oz Whole Kernel corn, including liquid
1/4 tsp Salt
1/4 tsp Ground white pepper, fresh
Preparation:
Melt margarine in a large saucepan; saute onion and
sweet pepper with red pepper flakes until tender,
stirring occasionally, about 2 minutes. Sir in chicken
broth and both cans of corn. Continue cooking until
the is very hot. Add salt and pepper and serve
innediately.
Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT
EXCHANGE CHO: 31g; PRO: 6g; FAT: 8g; CAL: 205;
Low-sodium diets: Omit salt and substitute unsalted
broth and cannned vegetables.
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: 8
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Tex-Mex Corn Soup Recipe provided for you by InformationAboutDiabetes.com
