Zucchini Soup With Herbscrockpot, diabetic, soups/stews, vegetables 1 ingredients 5 cup zucchini; chopped 1 large potato; peeled cut into 1 cubes 1 cup water 3 green onions; thinly sliced 1 tablespoon margarine; melted reduced calorie 1/2 cup water 1 1/2 teaspoon dried whole tarragon 1/2 teaspoon bouillon gramules; chicken-flavored 1/2 cup skim milk Combine zucchini, potato, and 1 cup water in a small Dutch oven. Cover and bring to a boil. Boil 10 mins or until crisp-tender (do not DRAIN). Saute onions in margarine until tender; add to zucchini and potato. Add 1/2 c water, tarragon, and bouillon granules stirring to blend. Add skim milk, and cook over medium heat until thoroughly heated. From: All New Cookbook For Diabetics And Their Families Each serving amount: 1 cup Exchanges: 1 Starch; Chol: Tr.; Calories: 94; Carbo: 18 gm Protein: 3 gm; Fat: 2 gm; Fiber: 1 gm; Sodium: 53 mg Reformated for you and yours via Nancy O'brion and her Meal-Master (From Jungle.Boy via GEnie) |
