Vegetable Soup

By nancyjcanzi

Ingredients

• 2 leeks, thinly sliced (white parts only)
• 1 1/2 teaspoons bottled minced garlic (3 cloves)
• 1 teaspoon olive oil
• 8 cups water
• 114-1/2-ounce can stewed tomatoes, undrained
• 4 stalks celery, sliced
• 3 medium carrots, thinly sliced
• 1 medium red apple, cored, and coarsely chopped
• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 4 teaspoons instant vegetable bouillon granules or vegetable bouillon cubes (to make 4 cups broth)
• 2 cups shredded cabbage
• 1 cup cut fresh green beans
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup snipped fresh parsley
• 2 tablespoons lemon juice

Details

Servings 8
Adapted from diabeticlivingonline.com

Preparation

Step 1

1. In a 4-quart Dutch oven, cook leeks and garlic in hot oil about 3 minutes or until nearly tender. Carefully add the water, undrained tomatoes, celery, carrots, apple, sweet potato, and bouillon granules or cubes. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Add cabbage, green beans, salt, and pepper. Return to boiling; reduce heat. Cover and simmer about 10 minutes more or until vegetables are tender. Stir in parsley and lemon juice. Makes 8 main-dish or 10 to12 side-dish servings.
Tex-Mex Chicken-Vegetable Soup: Prepare as directed, except add 1 teaspoon ground cumin with the leeks and garlic. Add 1 cup loose-pack frozen whole kernel corn; 1 cup chopped cooked chicken; one 4-ounce can chopped green chile peppers, drained; and 3 tablespoons snipped fresh cilantro with the lemon juice. Heat through. If desired, garnish with lemon wedges and fresh cilantro sprigs.
Nutrition Facts per serving: 138 cal., 3 g total fat (1 g sat. fat), 16 mg chol., 790 mg sodium, 23 g carbo., 5 g dietary fiber, 8 g protein. Exchanges: 1 starch, 0.5 very lean meat, 1.5 vegetable. Carb choices: 1.
Asian Vegetable Soup: Prepare as directed, except add 1/2 cup quick-cooking rice and 1/2 cup water with the cabbage. Substitute rice vinegar for the lemon juice. Add 1 cup thinly sliced fresh mushrooms and 2 green onions, thinly sliced, with the rice vinegar. Heat through. If desired, garnish with green onion slivers.
Nutrition Facts per serving: 111 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 736 mg sodium, 24 g carbo., 4 g dietary fiber, 3 g protein. Exchanges: 1 starch, 1.5 vegetable, Carb choices: 1.5.
Nutrition Facts Per Serving:
Calories82
Total Fat (g)1
Saturated Fat (g)0
Cholesterol (mg)0
Sodium (mg)734
Carbohydrate (g)18
Fiber (g)4
Protein (g)2
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0
Diabetic Exchanges
Starch (d.e.).5
Vegetables (d.e.)1.5