Soups/stews
 | Vegetable Tortellini Soup By simplify3, , link updated on Oct. 16 2009, 44 In Recipes |
| | Frugal: Casserole "Cream of .... Soup" Mix - FYI - Make your own Cream of mushroom, cream of celery style things. » By kudut, Udut, Kenneth, published on Oct. 14 2009, 55  In Food tips |
| | Beet Borscht - Yield: 4 servings 1 1/2 c Beet liquid; drained of 1 1/4 ts Salt; -can of beets 1 ts Fresh lemon juice; 3/4 c Tomato juice; 1/4 c Plain low-fat yogurt; 1/4 ts Onion powder; Mix all ingredients except yogurt. Chill 2-3 hours in a covered jar. Serve in cocktail glasses or small glass bowls, topping each with 1 tablespoon yogurt. 4 servings ( » By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Hearty Vegetable Soup - Yield: 4 servings 3 1/2 c Boiling Water 1/2 c Green pepper; coarsely, 2 Chicken bouillon cubes; - chopped 16 oz Can Tomatoes; 1/2 ts Salt 1/2 c Onion; chopped 1 tb Lemonjuice; 1/2 c Carrot; thinly sliced 1/2 ts Sage; crushed dried 1/2 c Celery; diagonally sliced 1/2 ts Pepper sauce; hot Combine all ingredinets in a 3 to 4-qt pot. Bring to a boil, stirring todissolve bouillcoubes. Cover and simmer gently for 1 hour. Stir occaionally to break up tomatoes into bitsized pieces. Food Exchanges per serving: 2 VEGETABLE EXCHANGES CHO: 12g; PRO: 2g; FAT: 1g; CAL: 54; Low-soium diets: Omit salt. Subsititue low-sodium bouillon cubes and unsalted canned tomatoes. Add dried basil. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Minestrone - Yield: 6 servings 1/2 c Celery; thinly sliced 1/2 c Carrot; thinly sliced 3/4 c (1 lg) Potato; cut 1 pieces Clove Garlic; minced 16 oz Can Tomatoes; undrained 1 c Zucchini; thinly sliced 1/2 lb Green Beans;cut in 1 pieces 1/2 c Spaghetti; broken 3 c Hot Water; 2 ts Instant Beef Bouillon powder 1 ts Basil leaves; 1 tb Parsley Flakes; In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Food Exchanges: 1 1/2 vegetables Exchanges By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Grandma Weisss Kimmel Soup - Yield: 4 servings 2 tb Caraway seed; 1/4 ts Paprika; 1 1/4 tb Margarine; 2 tb Parsley; chopped 2 tb Flour; divided 2 ts Salt; maybe 4 c Water, divided 1 Egg; Cut a small square of cheesecloth and tie the caraway seed in it securely, or sew the bag closed to be srue that caraway seeds do not fall into the soup. Set aside. In a 2-quart pot melt margarine and stir in 1 tb of flour. Cook until light brown. Then gradually stir in 1 c of water and the paprika, stirring constantly so that misture doesnt lump. Add the remaining 3 cups of water. Add the caraway seed, the parsley and t teaspoon of the salt. Cover and simmer for 15 or 20 minutes. In a small bowl stir together the remaining tablespoon of flour, the remaining salt, and the egg. Drop by teaspoonfuls, and the egg. Drop by teaspoons into the soup. Cook 10 minutes longer. Discard bag of caraway seeds and serve. Serves 4; 65 calories per serving. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chinese Chicken Corn Soup - Yield: 6 servings 3 c Chicken broth; 2 tb Cold water 8 1/4 oz Can creamed corn; 1 2 Egg; whites 1 c Chicken; diced, cooked, 2 tb Parsley; finely, minced, -skinned -fresh 1 tb Cornstarch Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot. Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets: Substitute unsalted broth. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Rio Grande Kidney Bean Soup - Yield: 6 servings 1 sl Bacon; 3 c Beef broth; 1 ts Garlic; minced 3 Bay leaves; 1/2 c Onion; chopped 1/2 ts Salt; 2 1/2 c Kidney beans; canned with 1/8 ts Ground pepper; freshly -liquid 1/4 ts Dried basil; crumbled Fry bacon over medium heat in heavy frying pan; crumble bacon and set aside. Reheat bacon drippings over medium heat; saute garlic and onion until tender, stirring occaionally. Puree beans in blender or food processor fitted with steel blade and stir into onion mixture. Blend in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Remove and discard by leaves. Soup will thicken as it stands and be thinned with water or additional beef broth. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CHO: 19g; PRO: 8g; FAT: 3g; CAL: 136 Low-sodium diets: This recipe is not suitable. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Tex-Mex Corn Soup - Yield: 8 servings 1 tb Margarine -liquid 1/2 c Onion; chopped 16 oz Whole Kernel corn; including 1 c Sweet red pepper -liquid 1 ts Red pepper flakes; 1/4 ts Salt 4 c Chicken broth 1/4 ts Ground white pepper; fresh 17 oz Creamed corn; included Melt margarine in a large saucepan; saute onion and sweet pepper with red pepper flakes until tender, stirring occasionally, about 2 minutes. Sir in chicken broth and both cans of corn. Continue cooking until the is very hot. Add salt and pepper and serve innediately. Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE CHO: 31g; PRO: 6g; FAT: 8g; CAL: 205; Low-sodium diets: Omit salt and substitute unsalted broth and cannned vegetables. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Black Bean Soup - Yield: 6 servings 1 sl Bacon; 2 1/2 c Water 1/2 c Onion; chopped 1/2 ts Cumin 1 c Celery; 1/2 ts Salt 2 1/2 c Black beans; cooked, drained 1/2 ts Ground pepper, freshly Fry bacon over medium heat in small heavy in small heavy frying pan; crumble bacon and set aside. Heat bacon drippings over medium heat; saute onion and celery until tender, stirring occasionally. Puree beans in blender or food processor fitted with steel blade stir into vegetables. Mix in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Soup will thicken as it stands and can be thinned with additional water. Serve hot. Food Exchanges per serving: 1 STARCH EXCHANGE + 1/2 FAT EXCHANGE CHO: 18g; PRO: 6g; FAT: 3g; CAL: 124; Low-sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Mushroom Vegetable Soup - Yield: 6 servings 1 lb Mushrooms; fresh 2 c Water 2 tb Margarine, divided 1/4 c Tomato paste; 1 c Carrot; finely chopped 2 ts Parsley flakes or 1 c Celery; finely chopped 1/4 c Fresh parsley; minced 1 c Onion; finely chopped 1 Bay leaf; 1 Garlic; clove minced 1/2 ts Ground pepper; freshly 13 3/4 oz Can condensed beef broth; 2 tb Dry sherry Wash mushrooms; slice half of them and set aside. Chop remaining mushrooms and saute them in 1 tb margarine in a large pot. Add all the vegetables (except the sliced mushrooms) and cook 6-7 minutes, stirring often. Stir in all other ingredients except the mushrooms, the remaining margarine, and the sherry. Simmer, covered, for 1 hour. Puree soup in the blender or food proscessor fitted with steel blade. Saute the sliced mushrooms in the remaining 1 tb of margarine. Return pureed soup to pot; and sauteed mushrooms and sherry. Reheat over moderate heat, stirring. Food Exchanges per serving: 2 VEGETABLES EXCHANGES + 1 FAT EXCHANGE CHO: 12g; PRO: 5g; FAT: 5g; CAL: 108; Low-sodium diets: Omit salt. Substitute unsalted beef broth and unsalted margarine. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Sunday Italian Vegetable Soup - Yield: 6 servings 1/2 c Dry navy beans; 1 c Zucchini; sliced Water 1/2 c Celery; sliced 4 c Chicken broth; 1/2 c Chick peas; (garbanzo beans) 3/4 c Carrot; sliced, peeled -drained canned 1/2 c Potato; sliced with peel 1/2 c Rotini or other pasta; 1 tb Corn oil; -uncooked 1/2 c Onion; sliced 1 tb Parsly; finely minced fresh 16 oz Can Italian tomatoes; 2 ts Dried basil; crumbled -including liquid 1/4 ts Salt 2 c Cabbage; sliced thinly 1/4 ts Ground pepper; freshly Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remover pan from heat, cover, and let stand for 1 hour. Drain. Add chicken broth, carrot, and potato. Cover and cook over medium heat until vegetables are almost tender, about 35 minutes. Heat oil in a small skillet and saute onion until tender. Add onion and all remaining ingredients to soup pot. Cook 15 minutes or until pasta is cooked. Serve hot Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT EXCHANGE. CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216; Low-sodium diets: Omit salt. Substitute canned vegetables and broth Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours via Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Zucchini Soup - Yield: 4 servings 1 lb Small zucchini; cleaned + 2 tb Water -sliced thinly 1/2 ts Curry powder; 1 tb Margarine; 1/2 ts Salt 2 tb Onion; chopped finely 1/2 c Skin milk; 1 Clove garlic; crushed 1 3/4 c Chicken broth; Set aside a few slices of zucchini for garnish. Heat margarine in a heavy, deep skillet. Add onion, arlic, remaining zucchini, and water. Cover and simmer gently for 10 minutes; stir with a wooden spoon while cookin. Remove from heat; add all remaining ingredients and mix well. Turn into blender of food proccessor fitted with stell blad and blend for 30 seconds. Serve hot or well chilled. Garnish each bowl with thin slices of zucchini. Food Exchanges per serving; 1 VEGETABLE EXCHANGES plus 1 FAT EXCHANGE CHO: 6g; PRO: 3g; FAT: 4g; CAL: 64 Low-sodium diets: Omit salt. Substitute unsalted chicken broth. Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, R.D., M.S. and Katharine Middleton. Brought to you and yours via Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Greek Egg-Lemon Soup - Yield: 4 servings 4 Chicken bouillion cubes; 1/4 ts Mixed herb seasoning; 4 c Boiling water Dash of coarsely ground 2 tb Rice; raw -pepper 2 md Eggs; beaten Parsely sprigs 2 tb Lemon juice, fresh Dissolve bouillon cubes in boiling water; add rice slowly so as not to stop the boiling. Cover, reduce heat to low, and let simmer gently for 15 minutes or until rice is tender but firm. Combine eggs and lemon juice. Slowly pour half of hot mixture into egg mixture, stirring quickly. Return to remaining soup, and cook over very low heat 3-4 minutes, stirring constantly, until mixture is smooth and coats the spoon. (Avoid boiling or high heat to prevent curdling.) Stir in herb seasoning immediately. Food exchanges per serving; 1/2 STARCH EXCHANGE + 1/2 MEDIUM-FAT EXCHANGE CHO: 6g; PRO: 4g; FAT: 3g; CAL: 69; Low-sodium diets; Substitute 4 cups unslated chichen broth for bouillion cubes and water. Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, D.R.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Turkey Noodle Soup - Yield: 6 servings MMMMM 1 All bones from roast turkey 1 Stalk celery; chopped 7 c Water 1 Onion; quartered 1 Bay leaf; MMMMM 1/4 c Broken noodles; 1/2 pieces 1 ts Dried basil; 1 Celery; Stack + leaves, chop 1 ts Dried thyme; 1 Carrot; chopped 1 ds Hot pepper sauce; 3 Green onions; sliced Salt to taste 1/3 c Zucchini; grated Freshly ground pepper My note: Remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup. I like to do it the next day, if possible, and make a batch of crackers while the soup is cooking. STOCK: In stockpot or large saucepan, combine bones, water, bay leaf, celery and onion. (Skin and drippings may be included, if desired.) Simmer, covered about 4 hours. Strain, reserving stock. Let bones cool, pick out any meat and add to the stock. SOUP: In stockpot or saucepan, bring stock to boil; add noodles and simmer for 5 minutes. Add celery, carrot, green onions, zucchini, basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce, season with salt and pepper to taste. Makes about 4 1/2 cups. 3/4 cup serving - 91 calories, 1 1/2 protein, 1/2 fruit + vegetable choice 5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg sodium, 32 mg cholesterol Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart Foundation 1988. Shared but not tested by Elizabeth Rodier, Nov 93 VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if you start without bones For a main course, add 19 oz can chickpeas or kidney beans, drained. Other additions: green peas, chopped spinach, asparagus, broccoli, potato, squash or turnip. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Fresh Corn Bisque with Green Onions - Yield: 2 servings 1/2 tb Vegetable oil; 1/4 Bay leaf; 1/4 Onion; chopped 1 1/4 c Corn; fresh or frozen 1/4 Carrot; chopped 1/8 ts Salt 1/4 Stalk of celery; chopped 1 pn Cayenne pepper; 1/2 Clove garlic; minced 1 tb Green onions; chopped Or 1/4 tsp garlic powder OR 1 tb fresh parsley 1 pn Turmeric; OR 1 ts dry parsley 1 c Water My note: Shortcut version of recipe for 8 servings. In medium saucepan, heat oil over medium heat. Add onion, carrot, celery, garlic. Cook, stirring for 2 min. Stir in turmeric and cook for 1 min. Add bay leaf and water, bring to simmer. Add corn, simmer 10 minutes. Discard bay leaf. May be pureed in blender or food processor in small batches. Add salt and cayenne to taste. Serve hot or cold and garnish with green onions or parsley. Makes about 1 1/3 cup. 2/3 cup serving - 91 calories, 1 fruit choice, 1 fat 4 grams fat, 0 mg cholesterol, 150 mg sodium, 2 grams protein, 14 grams carbohydrate. Source: The Lighthearted Cookbook by Anne Lindsay, Heart + Stroke Foundation of Ontario 1988 Shared by Elizabeth Rodier and tested with milk, Nov 93. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Turkey-Barley Soup - Yield: 6 servings 6 c Turkey or chicken broth; 1 Bay leaf; 1 c Turkey; diced cooked 1 ts Dry thyme; 1 c Pearl barley; 1/4 ts Dried marjoram; 1 Onion; chopped 1/4 ts Ground black pepper; 2 Celery; stalks, chopped 2 tb Chop.fresh parsley (2ts.dry) 3 Carrots; sliced Combine all the ingredients in soup pot or slow cooker. Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft. 1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg sodium, 320 mg potassium, 18 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov. 93 Long-grain rice has slightly less carbohydrates and calories per cup than barley if you wish to substitute. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Faki (Hellenic Lentil Soup) - Yield: 8 servings 1 c Lentils 4 Parsley sprigs 1 md Onion; chopped Mint, fresh; basil or other 2 Garlic cloves; up to 3 -favorite herb -chopped 1/4 c Olive oil 1 Celery stalk; chopped 1 pn -Salt 3 Plum tomatoes, fresh; and 1 pn -Pepper -juices -OR- 3 tb Vinegar 5 -Italian type plum tomatoes Oregano, dried; for garnish 1 Bay leaf This recipe also appeared in my cookbook, The Food of Greece. Wash lentils in a soup pot. Cover with 8 cups of cold water, and bring to a boil. Cover the pot, turn off the heat, and let stand for an hour. Bring to a boil, and stir in the onion, garlic and celery. Cover and simmer for 30 minutes. Add the tomatoes. bay leaf, parsley, your favorite herb and half the oil. Simmer for 30 minutes, stirring occasionally. Add enough water to make 8 cups. Remove the bay leaf. Season the soup, and add the remaining oil. Taste, and adjust the seasonings. Serve hot with the vinegar and garnished with oregano, rubbed between your palms. SERVES:8 Nutrients for 3/4 cup Calories: 129 Exchanges: 1 starch/bread; 1 fat g mg carbohydrate: 13 potassium: 282.5 protein: 5 sodium: 21 fat: 7 cholesterol: 0 fiber: 2.5 SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles posted by Anne MacLellan By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Turkey Chowder - Yield: 6 servings 1/2 c Onion; chopped 5 c Turkey or chicken broth; 1 c Celery; sliced 2 Potatoes; peeled, cubed 2 tb Margarine; 1 c Carrots; chopped 2 tb Flour; 1 c Zucchini; sliced 1/2 ts Salt; 1/2 c Unsweetened apple juice; 1/4 ts Black pepper; ground 3 c Turkey; cooked chopped 1 ts Dried thyme; Saute the onion and celery in the margarine. Add the flour, salt, pepper and thyme. Gradually add the broth. Add the potatoes and carrots. Cover and simmer for 15 minutes or until the vegetables are tender. Add the zucchini, apple juice, and turkey. Continue cooking over low heat for 10 minutes. 1/6 recipe - 222 calories, 3 lean meat exchanges + 1 bread exchange 16 grams carbohydrate, 23 grams protein, 8 grams fat, 282 mg sodium, 570 mg potassium, 54 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier Nov 93. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chicken Soup - Yield: 8 servings 3 lb Chicken, cut in pieces 1/2 c Uncooked barley 9 c Water 2 tb Lemon juice 3 Celery stalks with leaves 1 tb Salt 1 sm Onion 1/2 ts Pepper, freshly ground 1/2 c Chopped onion 1/4 ts Celery seed 1/2 c Finely chopped carrot 1 1/2 c Green beans cut, fresh 1/2 c Chopped fresh parsley Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.) Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours until chicken is tender. Remove chicken. Strain broth into bowl; chill until fat sets on top. Remove fat. Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (My note: if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions.) Return broth to saucepan. Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice, seasonings. Cover and simmer 20 min. Add fresh green beans and chicken; continue cooking 15 min or until beans are tender. Each serving 1 1/2 cup. 11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein Choices, 1 fruit + veg. choice Source: Choice Cooking c. 1986 Canadian Diabetes Association Shared by Elizabeth Rodier, tested Sept 93 with substitutions. From the files of Al Rice, North PoleAlaska, Feb 1994 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Harvest Time Pumpkin Soup - Yield: 4 servings 1 sm Pie pumpkin; cleaned out - chopped 2 Potatoes; Salt + pepper 2 Carrots; 4 tb Cream; 1 Onion; finely chopped 2 tb Butter; 2 cl Garlic; crushed 2 tb Soy sauce;(optional) Olive oil; Sour cream; Fresh parsley; basil; thyme; Chives; chopped Cut pumpkin, potatoes and carrots into pieces and steam until tender. Remove peel from pumpkin. Save steaming water. Saute onion and garlic in a little olive oil until transparent. Puree onion, garlic and vegetables in a food processor, adding reserved water. Return the puree to a saucepan and add spices, salt and pepper, cream, butter and soy sauce. If soup is too thick, thin with a little water, milk or chicken stock. Heat but do not boil. Garnish with a dollop of sour cream and chives. Source: The Harrowsmith Cookbook, Volume Three By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Cream of Vegetable Soup - Yield: 4 servings 1 1/2 c Fine chop cooked vegetables 2 tb Melted margarine 3 1/2 c Fat-free chicken broth Salt to taste 1/4 c All-purpose flour Sprinkle of pepper, optional Use one or a combination of: asparagus, broccoli, carrots, cauliflower, celery, mushrooms, onions, string beans. Cook vegetables, drain well and chop into small pieces. Use within 30 minutes or refrigerate them. Place broth in a saucepan and bring to a simmer over moderate heat. Place flour, dry milk and melted margarine in a small bowl and mix well to form coarse crumbs. Stir the flour mixture into the simmering broth using a wire whip. OR add the flour mixture to cold broth, cook and stir over moderate heat to form a sauce. Cook and stir over moderate heat until mixture is smooth and the starchy taste is gone. Add the vegetables to the sauce and reheat to serving temperature. Taste for seasoning and add salt and pepper. (Nutritive values are based on the use of commercial broth with no added salt.) Serve hot. Makes 4 cups. 1 cup serving - 121 cal, 1 skim milk, 1 fat exchange 12 grams carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium. Low-sodium diets: Use fresh or frozen vegetables cooked without salt, low-sodium broth and salt-free margarine. Do not add salt. Low-cholesterol diets: May be used as written. Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987 Shared but not tested by Elizabeth Rodier Dec 93 Suggestions: Experiment with herbs or spices. A big fancy hotel is serving Ginger Carrot Soup....maybe try 1/4 tsp to start. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | German Cabbage Soup - Yield: 1 servings 2 oz Ground Beef Round 1 1/4 c Beef broth; 2 tb Onion 2 lg Cabbage leaves; 1 ds Each mustard, soy sauce, (Cut in pieces) 1 ds Each salt, pepper 1/2 md Tomato; cubed 1 tb Dry red wine; 1/2 ts Fresh parsley; Combine ground round, onion, mustard, soy sauce, salt, and pepper; mix thoroughly. Form into tiny meatballs. Add wine to broth; bring to boil. Add wine to broth; bring to boil. Add meatballs to broth, one at a time. Bring to a boil again. Cook meatballs 5 minutes; remove to soup bowl. Add cabbage and tomatoes to broth. Simmer 5 minutes. Pour over meatballs. Garnish with parsley. Personally I think this is two much work for 1 1/2 cups of SOUP for one human!!! Food Exchange per serving: 1 MEAT EXCHANGE + 1/2 VEGETABLE EXCHANGE CAL: 55 Source: The Complete Diatebic Cookbook by Mary Jane Finmand Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Pizza Stew - Yield: 6 servings 6 oz Canadian Bacon;* -pitted and chopped 9 c Tomato sauce; 6 tb Celery; chopped 1 1/2 c Water; 6 tb Green pepper; chopped 12 tb Onion; chopped 6 ds Each oregono, garlic powder; 6 tb Mushrooms pieces; Salt to taste; 6 tb Black olives; 3 c Elbow macaroni; cooked * Makes 2 1/2 cups of soup. Gee! there isnt any for BERT!!!! Fry Canadian bacon; drain and cut away any fat. Heat Tomato sauce and at water to a boil. Add bacon, vegetables, and seasonings. Cook until vegetables are tender. Add Macaroni: reheat Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 275 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours by Nancy OBrion and her Meal-Master This was 1 servings and I changed it to 6 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | French Meatball Soup - Yield: 1 servings 2 tb Rice; 1 ds Each garlic, parsley, nutmeg 2 oz Ground Beef round; 2 tb Dry red wine; 1 tb Egg; (raw beaten) 1 1/4 c Beef broth; 1 tb Onion; grated Salt and pepper to taste; Add rice to 1 c. water. Boil 5 minutes; drain well. Blend rice, ground round, egg, onion, garlic, parsley, and nutmeg; form into small meatballs. Add wine to broth; bring to boil. Drop meatballs into hot broth, one to at time. Bring to boil again; reduce heat. Simmer 20 minutes. Add salt and pepper. Microwave: Add rice to 1 c. salted water. Bring to a boil. Hold 5 minutes; drain well. Combine meatball ingredients as above. Bring wine and broth to a boil. Drop meatballs into hot broth, one at time. Bring to a boil again. Hold 10 minutes. Add salt and pepper. Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 71 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours by Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Zucchini Meatball Stew - Yield: 1 servings 1 oz Ground beef; ds Ground pepper; 1/2 c Ground zucchini; 1 c Beef broth; 1 ts Onion; finely chopped 1 lg Tomato; diced 1 Egg; 1 ts Parsley; chopped 1/4 c Rice; 1 tb Salt and pepper to taste ds Oregano, cumin, garlic salt; Combine ground beef, zucchini, onion, egg, rice, and seasonings; mix thoroughly. Shape into small meatballs. Combine beef broth, tomato, and parsley in saucepan; heat to boil. Drop meatballs into hot broth, one at a time. Cover and simmer 30 to 40 minutes. Add salt and pepper. Microwave: Cook beef broth, tomato, and parsley on High for 3 minutes, covered. Drop Meatballs into broth. Cook on High for 5 minutes. Hold 10 minutes. Add salt and pepper. Food Exchange per serving: 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 203 Souce: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chicken Giblet Vegetable Soup - Yield: 6 servings Uncooked giblets; of 1 or 2 3/4 c Celery; finely chopped even -chickens -the leaves. 6 3/4 c Cold water; 9 oz (1 cn) tomato juice 1 1/2 ts Salt or to taste 1 1/2 tb Parsley flakes; OR 3/16 ts Fresh ground pepper; 3 tb Fresh parsley; minced 3/4 c Carrot; finely diced 3/8 ts Paprika 3/4 c Onion; chopped 3 tb Quick-cooking oatmeal; Wash giblets and discard all fat pieces. Place in a large cooking pot with water, and if you must, salt. Bring to a boil and simmer about 25 minutes. Add all other ingredients except the oatmeal; simmer soup gently about 30 minutes more. Remove giblets and chop into small pieces. Return giblets to soup; add oatmeal, stir, and simmer 5 minutes. This was 4 servings, but was change to 6 serving. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 LEAN MEAT EXCHANGE Low-sodium diets: Omit salt. Substitute unsalted tomato juice. CHO: 7g; PRO: 5g; FAT: 1g; CAL: 56 Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Diet Cream Soup Base - Yield: 2 servings WHITE SAUCE 8 oz Can tomato sauce 3 1/2 tb Instant milk powder 3 tb Chopped onion 1 1/2 tb Cornstarch 1 pn Dry rosemary, crumbled 1 1/4 c Cold water 1 pn Fresh ground pepper TOMATO 1 pn Cayenne pepper This recipe is suitable for anyone who needs to know the exact contents of soup. OTHER OPTIONS: Regular recipes use about 1 1/2 Tb butter and 1 1/2 Tb flour per cup of milk for a medium white sauce. 5 oz evaporated milk plus 5 oz water plus 1 Tb corn starch 1 cup soy milk plus 1 Tb corn starch 1 cup skim milk plus 1 Tb vegetable oil plus 1 Tb corn starch Put ingredients in a blender and process at high speed until well blended, or put ingredients in a jar and shake, or stir dry ingredients into cold milk with a whisk. Stir constantly in the top of a double boiler until the sauce thickens and simmers, then cook ten minutes. A medium saucepan set in a larger saucepan of simmering water works, too. Fresh tomatoes may be cooked with onion and seasoning, allowed to cool and pureed in a blender to make the sauce. If the tomato mixture is colder, add a little of the hot white sauce to bring it to the same temperature. This prevents curdling when the red mixture is gradually added back into the pot with the white sauce. Heat soup until it is hot enough to serve but do not allow it to boil. The same method may be used with 3/4 to 1 cup of cooked diced (or pureed) vegetables with cooking liquid used to make the sauce. Makes about 2 cups. Suggested vegetables: potato with a little onion, carrot, zucchini, cabbage with a little ham, sauteed onion, mushroom, broccoli. Season to taste. Tested Dec 93 using powdered milk, and (thawed) canned tomato by Elizabeth Rodier. This was a successful experiment based on a combination of recipes from several different books. By simplify3, published on Aug. 31 2007, 44 In Recipes |
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| | Chicken Barley Soup (Low Cal) By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Potato, Leek and Cod Soup By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Garden Soup By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Country Chili By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | English Pea Soup By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Potato, Leek and Cod Soup By simplify3, published on Aug. 31 2007, 44 In Recipes |
