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This section of the website is for Yummy Soups!!
If you have a recipe you would like to share please send it to Kimberly Advent. If you send a picture of yourself I will put that beside your recipe.
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Carrot Apple Soup Ruby Williams
1 tablespoon reduced-fat margarine
8 medium carrots, thinly sliced
2 medium tart apples, peeled & chopped
1 medium onion, chopped
1 celery rib, thickly sliced
5 cups low-sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 bay leaf
In a large saucepan, melt the margarine. Add carrots, apples, onion & celery; cook & stir until onion is tender, about 5 minutes. Add broth, sage, pepper & bay leaf; bring to a boil. Reduce heat; cover & simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan, cover & cook over medium until heated through.
Yield: 7 servings. Nutritional Analysis: One 1-cup serving equals 90 calories, 131 mg sodium, 4 mg cholesterol, 16 gm carbohydrate, 3 gm protein, 3 gm fat. Diabetic Exchanges:1 vegetable, 1/2 fruit, 1/2 fat
Speedy Vegetable Soup Vera Bathurst
2 cans (one 49 ounces, one 14-1/2 ounces) low-sodium chicken broth
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, chopped
1 envelope onion soup mix
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
In a saucepan, combine the first nine ingredients; bring to a boil over medium heat. Reduce heat; cover & simmer for 15-20 minutes or until vegetables are tender. Add tomatoes; heat through. Remove bay leaf.
Yield: 11 servings. Nutritional Analysis: One 1-cup serving equals 38 calories, 195 mg sodium, 3 mg cholesterol, 5 gm carbohydrate, 3 gm protein, 1 gm fat. Diabetic Exchanges: 1 vegetable.
Salsa Chicken Soup Becky Christman
1/2 pound boneless skinless chicken, breasts, cubed
1 can (14-1/2 ounces) chicken broth
1-3/4 cups water
1 to 2 teaspoons chili powder
1 cup frozen corn
1 cup salsa
shredded Monterey Jack or pepper-Jack cheese, optional
In a large saucepan, combine chicken, broth, water & chili powder. Bring to a boil. Reduce heat; cover & simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink & corn is tender. Add salsa & heat through. Garnish with cheese if desired.
Yield: 6 servings. Nutritional Analysis: One 1-cup serving (calculated with cheese) equals 82 calories, 484 mg sodium, 22 mg cholesterol, 9 gm carbohydrate, 11 gm protein, 1 gm fat (trace saturated fat). Diabetic Exchanges: 1-1/2 lean meat.
Beef 'N' Black Bean Soup Vickie Gibson
1 pound ground beef
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans(15 ounces each) black beans, rinsed & drained
1-1/2 cups cooked rice
In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a slow cooker. Add the next 12 ingredients. Cover & cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans & rice; cook 1 hour longer or until heated through.
Yield: 10 servings. Nutritional Analysis: One 1-cup serving (prepared with lean ground beef) equals 213 calories, 819 mg sodium, 17 mg cholesterol, 25 gm carbohydrate, 16 gm protein, 5 gm fat (2 gm saturated fat. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat.
Low fat & Carb Main Dishes
Good for you Salads
Sugar free & Low Carb Desserts
Appetizers & Side Dishes
Healthy Breads
Yummy Soups
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