Vegetable-Cheese Soup from Healthy Diabetic Recipes

Vegetable-Cheese Soup Recipe

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
Granules
1 cup Skim milk
1/4 cup 1 oz low-fat cheese, process american
2 tsp Dijon mustard

Recipe Instructions:

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

Servings: 6

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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