Garbanzo-Vegetables Soup from Healthy Diabetic Recipes

Garbanzo-Vegetables Soup Recipe

Recipe Ingredients:

0.50 c Garbanzo beans; cooked
0.50 c Corn
0.50 c Green beans
0.50 c Carrots; diced
0.50 c Celery; diced
0.25 c Onions; chopped
1.00 c Spinach or cabbage; shredded
2.00 c -water
Parsley, oregano, basil, bay
-leaf to taste
1.00 ts Tomato sauce
0.25 c Noodles, uncooked

Recipe Instructions:

Bring two cups of water to a boil and add the corn,
green beans, carrots, celery, onions spinach and
spices. Return to a boil, lower heat and simmer for 10
minutes. Add tomatoe sauce, garbanzo beans and pasta.
Simmer 5 more minutes until pasta is cooked.

1 serving: 368 cal, 3 meats, 2 breads, 2 vegetables
22g pro, 70g carbo and 0g fat

Source: Vegetarian Cooking for Diabetics

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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