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Hearty Vegetable Soup

Serves: 8
Total Calories: 560

Ingredients

1 1/2 quarts low-sodium chicken broth
1 (28-ounce) can whole tomato, chopped and drained
1 cup chopped onion
1 cup diced potato
1 cup sliced carrot
1 cup yellow corn
1 cup frozen or fresh shelled peas
1 cup cooked kidney, black or pinto bean (drained and rinsed, if canned)
2 teaspoons oregano
1 tablespoon minced fresh parsley
1 bay leaf
Fresh ground pepper

Directions:

Combine all ingredients in a large saucepot. Bring to a boil. Reduce the heat and simmer for 1 hour until vegetables are tender. Remove bay leaf before serving.

EXCHANGES
1 1/2 Starch
1 Vegetable

NUTRITION FACTS
Calories 142
Calories from Fat 17
Total Fat 2 grams
Saturated Fat 0 grams
Cholesterol 1 milligram
Sodium 314 milligrams
Total Carbohydrate 26 grams
Dietary Fiber 6 grams
Sugars 7 grams
Protein 7 grams

Nutritional Facts:

Serves: 8
Total Calories: 560
Calories from Fat: 34

This Hearty Vegetable Soup recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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