You can make this side-dish soup Southwestern, Italian, or Asian depending on what else you're serving at dinner. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a 4-quart Dutch oven, cook leeks and garlic in hot oil about 3 minutes or until nearly tender. Carefully add the water, undrained tomatoes, celery, carrots, apple, sweet potato, and bouillon granules or cubes. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.

  • Add cabbage, green beans, salt, and pepper. Return to boiling; reduce heat. Cover and simmer about 10 minutes more or until vegetables are tender. Stir in parsley and lemon juice


Variations: Tex-Mex Chicken-Vegetable Soup: Prepare as directed, except add 1 teaspoon ground cumin with the leeks and garlic. Add 1 cup loose-pack frozen whole kernel corn; 1 cup chopped cooked chicken; one 4-ounce can chopped green chile peppers, drained; and 3 tablespoons snipped fresh cilantro with the lemon juice. Heat through. If desired, garnish with lemon wedges and fresh cilantro sprigs.

Asian Vegetable Soup: Prepare as directed, except add 1/2 cup quick-cooking rice and 1/2 cup water with the cabbage. Substitute rice vinegar for the lemon juice. Add 1 cup thinly sliced fresh mushrooms and 2 green onions, thinly sliced, with the rice vinegar. Heat through. If desired, garnish with green onion slivers.

Nutrition Facts

62 calories; total fat 0.8g 1% DV; saturated fat 0.1g; cholesterolmg; sodium 476mg 19% DV; potassium 228mg 6% DV; carbohydrates 12.9g 4% DV; fiber 2.6g 10% DV; sugar 6g; protein 1.4g 3% DV; exchange other carbs 1; vitamin a iu 4203IU; vitamin c 15mg; folate 31mcg; calcium 49mg; iron 1mg; magnesium 18mg.