Diabetic Vegetable Soup
This diabetic vegetable soup recipe is something that I cook in bulk and freeze to re heat and eat over and over. Cheese is a weakness for many of us, but this recipe is filled with vegetable goodness and sprinkled with low fat cheese. All i can say is YUM! :)
Vegetable - Cheese SoupServings: 6 = 1/6 of the 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: 1. Combine thawed mixed vegetables and diced onion in a medium saucepan. 2. Combine flour, Italian herb sersoning, salt and pepper; stirring well; add to vegetables, and stir to coat well. 3. Dissolve 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. 4. Reduce heat to low, and add cheese and mustard, stirring to blend. 5. Serve immmediately. FoodExchange 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
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