Hearty Vegetable Soup Ii from Healthy Diabetic Recipes

Hearty Vegetable Soup Ii Recipe

Recipe Ingredients:

1 1/2 qt low-sodium chicken broth
1 can whole tomatoes - (28 oz), chopped, drained
1 cup chopped onion
1 cup diced potatoes
1 cup sliced carrots
1 cup yellow corn
1 cup frozen or fresh shelled peas
1 cup cooked kidney, black or pinto beans, drained, and
rinsed if canned
2 tsp oregano
1 tbsp fresh minced parsley
1 bay leaf
Freshly-ground black pepper, to taste

Recipe Instructions:

Combine all ingredients in a large saucepot. Bring to a boil. Reduce the heat and simmer for 1 hour until the vegetables are tender. Remove bay leaf before serving.

This recipe yields 8 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 1/2 Starch, 1 Vegetable.

Nutrition Facts: Calories 142; Calories from Fat 17; Fat 2g; Saturated Fat 0g; Cholesterol 1mg; Sodium 314mg; Carbohydrates 26g; Dietary Fiber 6g; Sugars 7g; Protein 7g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"08-21-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 8

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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