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! :)
Servings: 6 = 1/6 of the soup recipe
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
1 cup Skim milk
1/4 cup 1 oz low-fat cheese, process american
2 tsp Dijon mustard
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 waterand 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