Roasted Tomato and Vegetable Soup

Roasted Tomato and Vegetable Soup - 16g Carbs, 4g Fiber

From: Diabetic Living Diet Servings: 8 Contains Dairy Good for Leftovers Diabetes-Friendly Prep Time: 30 min Cook Time: 25 min Total Time: 55 min

1 Tbsp oil, olive 1 medium onion 1 stalk celery 1 medium carrot 1 tsp garlic, minced 3 cans broth, reduced-sodium chicken 2 cups butternut squash 14 1/2oz tomatoes, fire-roasted, diced 1 can white kidney beans 1 small zucchini 1 cup broccoli florets 1 Tbsp oregano, fresh 1/4 tsp salt 1/4 tsp black pepper Parmesan cheese, shredded

Recipe Tip: Slow Cooker Version: Omit olive oil. In a 3 1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.

1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.

2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.

Nutrition per Serving: 92 Calories, 2g Total Fat, 0g Saturated Fat, 641mg Sodium, 16g Carbs, 4g Dietary Fiber, 0mg Cholesterol, 6g Protein

Exchanges: 1 Vegetable, 1/2 Starch, 1/2 Lean Meat Carb Choices: 1

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group