Garden Soupdiabetic, poultry, soups/stews, vegetables 6 cup water 2 cup tomato juice 1 cup potato; peeled chopped 1 cup onion; chopped 1 cup lima beans 3/4 cup chicken; chopped cooked 1/2 cup carrots; sliced 1/2 cup celery; chopped 2 tablespoon chicken bouillon granules; flavored 1 teaspoon garlic powder 1 1/2 teaspoon worcestershire sauce Combine all ingredients in a large Dutch oven. Cover and bring to a boil. Reduce heat and simmer 45 minutes to 1 hour. Serve hot. Food Exchange per serving: 1 STARCH EXCHANGE PER SERVING: CAL: 84; CHO: 6mg; CAR: 15gm; PRO: 4gm; FAT: 1gm; SOD: 250mg; Source: All New Cookbook for Diabetic and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master. |
