Text 16075, 96 rader
Skriven 2007-05-29 14:27:00 av FRED A BALL (1:123/140)
     Kommentar till en text av CINDI MARSHALL
Ärende: diabetic recipes      4/5
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sunday Italian Vegetable Soup
 Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
      Yield: 6 Servings

    1/2 c  Dry navy beans;
           Water
      4 c  Chicken broth;
    3/4 c  Carrot; sliced, peeled
    1/2 c  Potato; sliced with peel
      1 tb Corn oil;
    1/2 c  Onion; sliced
     16 oz Can Italian tomatoes;
           -including liquid
      2 c  Cabbage; sliced thinly
      1 c  Zucchini; sliced
    1/2 c  Celery; sliced
    1/2 c  Chick peas; (garbanzo beans)
           -drained canned
    1/2 c  Rotini or other pasta;
           -uncooked
      1 tb Parsly; finely minced fresh
      2 ts Dried basil; crumbled
    1/4 ts Salt
    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 O'Brion and her Meal Master

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mushroom Vegetable Soup
 Categories: Crockpot, Diabetic, Soups/stews, Main dish, Vegetables
      Yield: 6 Servings

      1 lb Mushrooms; fresh
      2 tb Margarine, divided
      1 c  Carrot; finely chopped
      1 c  Celery; finely chopped
      1 c  Onion; finely chopped
      1    Garlic; clove minced
 13 3/4 oz Can condensed beef broth;
      2 c  Water
    1/4 c  Tomato paste;
      2 ts Parsley flakes or
    1/4 c  Fresh parsley; minced
      1    Bay leaf;
    1/2 ts Ground pepper; freshly
      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 O'Brion and her Meal-Master

MMMMM
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