These Diabetic soup recipes are great for dinner, lunch or even if you a little bit under that weather and you need something to warm you up.So give them a try and leave your commit below and tell me how do you like them.
Diabetic Soup Recipes #1
1 beef shank bone with 1lb. meat
2-1/2 quarts water
2 bay leaves
1/3 cup chopped celery leaves
1/4 cup chopped fresh parsley
1 tsp Salt
1/2 tsp freshly ground pepper
1 envelope (1oz.) onion soup mix
1 can (15oz.) stewed tomatoes with juice
1 package (10oz.) frozen mixed vegetables
1 cup peeled, diced potatoes
1 cup sliced celery
Remove any fat from the beef.
In a large, covered soup pot, simmer the beef bone with meat in water with bay leaves, celery leaves, parsley, Morton Lite Salt Mixture, pepper, and onion soup mix until meat is tender, about 2-1/2 hours.
Remove the one, meat and bay leaves. Chill broth and remove any fat. Cut meat into bite size pieves and return to broth. Discard bone and bay leaves.
Add tomatoes, frozen vegetables, potatoes, and celery.
Cover and simmer for 25 minutes. Serve hot.
Nutritional Information (Per Serving)
Protein: 12.2 g
Sodium: 306 mg
Cholesterol: 28 mg
Fat: 2.46 g
Carbohydrates: 8.6 g
Exchanges: 1 lean meat; 1/2 bread; 1 vegetable
Source:Suzi Castle's Deliciously Healthy Favorite Foods Cookbook
Diabetic Soup Recipes #2
Yield: 6 servings
1 lb boneless, skinless chicken breast, diced
3 cups reduced-sodium, reduced-fat chicken broth, divided
3 cups water
1 cup chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 bay leaf
1/8 tsp sage
1/4 tsp red pepper flakes
1/4 tsp thyme
1 cup chopped fresh tomatoes
1 cup corn kernels, frozen or fresh
1 cup frozen okra
2 Tbsp canola oil
1/4 cup flour
2 cups cooked brown rice
Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.
Add the additional broth, water, onion, garlic, salt (omit this if you need to reduce total sodium), pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.
Add the tomatoes, corn, and okra and simmer for 15 minutes.
In a separate pan, heat the oil and flour and stir until the flour and oil are golden brown and bubbly, stirring constantly. Add 1 cup of the soup broth to the mixture and whisk until smooth.
Add the mixture back to the soup pot and whisk until dissolved. Simmer 30 minutes. Stir in the rice the last 10 minutes of cooking.
Serving size: 1 cup
Nutritional Information Per Serving
Protein: 23 g
Sodium: 720 mg
Cholesterol: 43 mg
Fat: 7 g
Carbohydrates: 31 g
Exchanges: 2-1/2 Starch; 2 Lean Meat
Source:The New Soul Food Cookbook for People with Diabetes
Diabetic Soup Recipes #3
Yield: 8 servings (about 2 cups each)
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Facts per serving
Protein: 19 g
Sodium: 174 mg
Cholesterol: 31.7 mg
Fat: 8.7 g
Carbohydrates: 30.2 g
Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
Source:1,001 Recipes For People with Diabetes
Diabetic Soup Recipes #4
8 cups water
2 C cooked, diced chicken
1/2 C chopped carrots
2 (2.72 oz) packets Knorr savory soups chicken noodle soup mix
2 medium onions, diced
3 cloves garlic, minced
1 C enriched egg noodles
1 red bell pepper, chopped
2 tsp cayenne pepper
1. Pour 8 cups of water into a large pot and bring to a boil. Add the chicken, carrots, onions, and garlic, and boil for half an hour or until the carrots are tender. Add the remaining ingredients and cook for an additional 5 to 10 minutes.
Nutritional Facts per serving
CALORIES 166 CAL
FAT 2.4 G
SATURATED FAT 0.7 G
CHOLESTEROL 39.6 MG
SODIUM 712.4 MG
CARBOHYDRATES 21.8 G
TOTAL SUGARS 5 G
DIETARY FIBER 2.4 G
PROTEIN 14.2 G
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