Winter Vegetable Soup


Classifications: Soups and Stews

Qty Measure Ingredient


1/2 cup sliced green onions

1 tablespoon vegetable oil

1 14-1/2oz can chicken broth

1 small potato, peeled & cubed

1 large carrot, sliced

1/4 teaspoon dried thyme

1 cup broccoli florets

1/4 teaspoon salt, optional

1/8 teaspoon pepper

Instructions: In a medium saucepan, saute the onions in oil until tender. Add the next four ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt if desired and pepper; simmer, uncovered, for 7 minutes or until vegetables are tender.



Background: Note: DIABETIC EXCHANGES: One 1-1/3-cup serving (prepared with low-sodium broth and without salt) equals 1-1/2 fat, 1 starch 1 vegetable; also, 168 calories, 125 mg sodium, 5 mg cholesterol, 19 gm carbohydrate, 5 gm protein, 8 gm fat.

Serves: 2

Food Exchanges: