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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

40 mins
1 hr 5 mins


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; protein 1.4g; carbohydrates 12.9g; dietary fiber 2.6g; sugars 5.8g; fat 0.8g; saturated fat 0.1g; vitamin a iu 4203.4IU; vitamin c 14.9mg; folate 31.4mcg; calcium 49.4mg; iron 1mg; magnesium 17.6mg; potassium 227.7mg; sodium 475.8mg.