Vegetable and Bean Soup - 18g Carbs
{Suggestions: Cut down on sodium by not using added salt (1/4 tsp kosher salt)! Use no salt added canned beans or rinse well. Using low sodium chicken broth!! OR instead of (1 cube vegetable bouillon) use part chicken and part vegetable broth! Use unsalted butter! Take care, Gloria}
From: "The Everyday Low-Carb Slow Cooker Cookbook"
Notes: Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken
broth, and additional olive oil for the butter.
Servings: 6
1 (14.5 oz) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 oz) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 lb total), quartered lengthwise and chopped
1 (7 oz can) sliced mushrooms, drained
1 Tbsp minced garlic
1 Tbsp olive oil
2 Tbsp butter
1/4 tsp kosher salt
1 tsp black pepper
1/2 tsp Tabasco sauce (about 4 shakes) (optional)
Combine all ingredients in the slow cooker crock and mix well. Cover and cook on LOW for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.
Servings: 6
Nutrition per Serving: 210 Calories, 9g Fat, 14mg Cholesterol, 1020mg Sodium, 18g Carbs, 8g Protein,
Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetables
Posted by: chefgloria1030@yahoo.com
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment