This 30-minute potato and soybean soup is a hearty vegetarian meal. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a large saucepan, cook onion and celery in hot oil over medium heat for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute more. Add potatoes, chicken broth, and water. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add edamame; return to boiling. Reduce and simmer, covered, for 5 to 8 minutes or until potatoes and edamame are tender. Remove from heat; cool slightly.

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  • Place one-third of the potato-bean mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining potato-bean mixture. Return all mixture to the saucepan.

  • Stir in herbs and the ground black pepper. Ladle into bowls and top with yogurt and, if desired, additional herbs and/or cracked black pepper.

Nutrition Facts

241 calories; 7.5 g total fat; 1 g saturated fat; 1 mg cholesterol; 503 mg sodium. 567 mg potassium; 31 g carbohydrates; 5.9 g fiber; 6 g sugar; 13.5 g protein; 184 IU vitamin a iu; 36 mg vitamin c; 26 mcg folate; 131 mg calcium; 2 mg iron; 33 mg magnesium;