Diabetic Soup Recipes
Vegetable-Cheese Soup Recipe
Ingredients:
10 oz (1 pkg) vegetables, frozen mixed thawed
1 small onion, diced
2 tbsp all-purpose flour
1 tsp italian herb seasoning, dried whole
1/4 tsp salt
1/8 tsp pepper
1 tsp bouillion, chicken-flavored
1 granules
1 cup skim milk
1/4 cup 1 oz low-fat cheese, process american
2 tsp dijon mustard
Preparation:
Combine thawed mixed vegetables and diced onion in a medium saucepan.
Combine flour, Italian herb sersoning, salt and pepper; stirring well; add
to vegetables, and stir to coat well. Dissole bouillion granules in water
and milk; add to saucepan, and bring to a boil. Cook, stirring constantly,
5 minutes or until mixture is thickened and bubbly. Reduce heat to low,
and add cheese and mustard, stirring to blend. Serve immmediately. Food
Exchange per serving: 1 VEGETABLE EXCHANGE; 1/2 MILK EXCHANGE; CAL: 80;
CHO: 2mg; CAR: 32gm; PRO: 5gm; FAT: 1gm; SOD: 310mg: Source: All New
Cookbook for Daibetics and Their Families. Brought to you and yours via
Nancy O'Brion and her Meal-Master
Serves: 6
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Vegetable-Cheese Soup Recipe provided for you by InformationAboutDiabetes.com
