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Diabetic, SPLIT PEA SOUP Yield: 4 (1 cup) servings Source: "Light and Easy Diabetes Cuisine" by Betty Marks INGREDIENTS - 1 cup green or yellow split peas - 6 cups water - 1 tablespoon low-sodium chicken or vegetable bouillon granules - 1 carrot, sliced - 1 onion, quartered - Pinch dried leaf marjoram - Pinch dried leaf thyme - Dash red (cayenne) pepper - 1 teaspoon imitation bacon bits DIRECTIONS Rinse split peas; soak overnight if possible. In a large saucepan, place all ingredients except bacon bits. Bring to a boil. Cover, reduce heat and simmer 45 minutes until tender. If a smooth soup is desired, process in a blender or a food processor fitted with the metal blade. Return to saucepan to warm before serving; add bacon bits for a meaty taste. Nutritional Information Per Serving (1 cup): Calories: 184, Fat: 1 g, Cholesterol: 0 mg, Carbohydrate: 33 g, Protein: 13 g, Sodium: 28 mg Diabetic Exchanges: 2 Starch/Bread, 1 Meat Important Note, Disclaimer & Copyright: The recipes provided include nutritional information and diabetic exchanges. NOT ALL RECIPES ARE APPROPRIATE FOR ALL PEOPLE. Please make sure a recipe is appropriate for your meal plan and pay careful attention to serving sizes. Information provided is for informational purposes only and is not a substitute for professional medical advice. Only your healthcare provider should diagnose your healthcare problems and prescribe treatment. "Surely goodness and loving kindness will follow me all the days of my life, and I will dwell in the house of the LORD forever." Psalm 23:6 -Sylvia C. Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
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