Soups:

Quick Diabetic Gourmet Vegetable Soup

Comment on this recipe

Diabetic information: 1 cup equals 1/2 bread, 1/2 vegetable, 1/2 fat and 1 meat.

Ingredients

1-1/2 quarts water
3 potatoes, peeled and chopped
3 carrots, peeled and chopped
Small onion, chopped
2 tablespoons parsley flakes
3 chicken bouillon cubes
Pepper to taste
20 ounces frozen vegetables
2 cans cream of chicken soup, undiluted
1 pound Velveeta cheese, cubed

Instructions

Cook water, potatoes, carrots, onion, parsley flakes, chicken bouillon cubes and pepper together until tender. Add frozen vegetables and cook until tender. Remove from heat; add 2 cans soup and cheese. Stir until cheese is melted. Reheat and serve.

Margo Brooks
Erie