Tuesday, April 21, 2009

{soups-salads-and-salad-dressings} DIABETIC VEGGIE PATCH SOUP



DIABETIC VEGGIE PATCH SOUP

Yield: 10 servings

Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"
via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper

DIRECTIONS

In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.

Nutritional Information Per Serving (1 cup):

Calories: 84, Fat: 0 g, Cholesterol: 0 mg, Sodium: 383 mg, Carbohydrate: 20 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 2 g

Diabetic Exchanges: 1/2 Starch, 2 Vegetable

1 WW Point

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