Roasted Tomato and Vegetable Soup - 16g Carbs,4g Fiber
From: www.diabeticlivingonline.com
Total Time: 55 min
Servings: 8
1 Tbsp olive oil
1 medium onion, chopped
1 stalk celery, sliced
1 medium carrot, chopped
1 tsp garlic, minced
3 14 oz cans chicken broth, less sodium
2 cup butternut squash, cut-up, peeled, and seeded
14 1/2 oz tomatoes, fire-roasted, diced OR diced tomatoes, undrained
1 15 - 19 oz can white kidney beans, rinsed and drained
1 small zucchini, halved lengthwise and sliced
1 cup broccoli florets
1 Tbsp oregano, fresh OR 2 tsp dried oregano, crushed
1/4 tsp salt
1/4 tsp pepper, black
Parmesan cheese, shredded
1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.
Servings: 8
Nutrition per Serving: 92 Calories, 2g Fat, 641mg Sodium, 0g Saturated Fat, 6g Protein, 16g Carbs,4g Fiber
Diabetic Exchanges: 1 1/2 Medium-Fat Meat, 1 1/2 Vegetables, 1 Starch
Posted by: chefgloria1030@yahoo.com
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
