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
Advertisement

Ingredients

Directions

  • 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.

    Advertisement
  • 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

Tips

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; 0.8 g total fat; 0.1 g saturated fat; 476 mg sodium. 228 mg potassium; 12.9 g carbohydrates; 2.6 g fiber; 6 g sugar; 1.4 g protein; 4203 IU vitamin a iu; 15 mg vitamin c; 31 mcg folate; 49 mg calcium; 1 mg iron; 18 mg magnesium;