Hello everyone! Today's recipe is Pumpkin Soup. This is a little different from most of the pumpkin soup recipes I have seen on the Internet or in cook books. Well, I hope you enjoy this.
*Pumpkin Soup*
Servings: 5
3 Cups Canned pumpkin, Not Pie Filling Or use Fresh Mashed
2 Cups chicken broth
1/8 Tsp. Black pepper, To Taste
1/8 Tsp. Salt, To Taste
1 Tsp. Sage, Dried And Crushed
½ Cup Parmesan Cheese, Grated
1 Cup Rice, Uncooked
Pour pumpkin in pot and add chicken broth, salt, pepper, sage, and rice. Cook for 15 to 20 minutes or till rice is tender, stirring occasionally. Add cheese and Serve with hot French
bread.
Per Serving: 128 Cal (25% from Fat, 24% from Protein, 51% from Carb); 8 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 17 g Carb; 2 g Fiber; 2 g Sugar; 146 mg Calcium; 2 mg Iron; 867 mg Sodium; 9 mg Cholesterol.
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Showing posts with label soups. Show all posts
Showing posts with label soups. Show all posts
Thursday, October 1, 2009
Wednesday, September 30, 2009
*Ham, Potato And Green Bean Soup* (Diabetic)
Hello everyone! Today's diabetic recipe is Ham, Potato And Green Bean Soup. Soup is a great comfort food, especially during those really cold day's. this is really quick to make. Well enjoy!
*Ham, Potato And Green Bean Soup*
Servings: 4
3 Cloves Garlic, Minced
2 lg. Potatoes, Quartered Lengthwise, Sliced ¼" Thick
1 Lg. Onion, Chopped
4 Oz. Ham, Cubed
1½ Cups, Chicken Broth
1½ Cups Water
1½ Tsp. Marjoram, Dried And Crushed
½ Tsp. Black Pepper
12 Oz.Fresh Green Beans, Cut In Half
3 Med. Carrots, Peeled And Sliced
1/3 Cup Light Sour Cream
In a large sauce pan, combine the garlic, potatoes, onion, ham, broth, water, marjoram, and the pepper. On a burner heated to high, bring mixture to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until potatoes are tender, about 15 minutes.
Mash potatoes slightly. Break them up to give soup a chunky texture.
Add carrots and green beans. Cover and cook, stirring occasionally, for about 10 minutes. Add the sour cream and simmer, stirring constantly, until soup is slightly thickened and creamy. Serve and enjoy!
Makes 4 servings
Per Serving: 145 Cal (19% from Fat, 28% from Protein, 53% from Carb); 11 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 20 g Carb; 5 g Fiber; 4 g Sugar; 64 mg Calcium; 2 mg Iron; 614 mg Sodium; 12 mg Cholesterol.
*Ham, Potato And Green Bean Soup*
Servings: 4
3 Cloves Garlic, Minced
2 lg. Potatoes, Quartered Lengthwise, Sliced ¼" Thick
1 Lg. Onion, Chopped
4 Oz. Ham, Cubed
1½ Cups, Chicken Broth
1½ Cups Water
1½ Tsp. Marjoram, Dried And Crushed
½ Tsp. Black Pepper
12 Oz.Fresh Green Beans, Cut In Half
3 Med. Carrots, Peeled And Sliced
1/3 Cup Light Sour Cream
In a large sauce pan, combine the garlic, potatoes, onion, ham, broth, water, marjoram, and the pepper. On a burner heated to high, bring mixture to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until potatoes are tender, about 15 minutes.
Mash potatoes slightly. Break them up to give soup a chunky texture.
Add carrots and green beans. Cover and cook, stirring occasionally, for about 10 minutes. Add the sour cream and simmer, stirring constantly, until soup is slightly thickened and creamy. Serve and enjoy!
Makes 4 servings
Per Serving: 145 Cal (19% from Fat, 28% from Protein, 53% from Carb); 11 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 20 g Carb; 5 g Fiber; 4 g Sugar; 64 mg Calcium; 2 mg Iron; 614 mg Sodium; 12 mg Cholesterol.
Saturday, July 26, 2008
*Spicy Veggie Steak Soup* (Diabetic Recipe)
Today is a soup for the diabetics. It's low carb, low fat, but seems to be a little high in sodium. Its not to bad, I checked my nutrition calculator and discovered it doesn't have information on low sodium beef broth. So I believe that's why it calculated so much sodium. This soup is really tasty. A nice salad will go good with this and maybe some sugar-free jello for desert. Enjoy. I will be looking into getting updates on my nutrition data base.
*Spicy Veggie Steak Soup* (Diabetic Recipe)
Servings: 6
Nonstick Cooking Spray
½ Lb. Boneless Beef Sirloin, Trimmed Of Fat & Thinly Sliced Into Chunks
1 Cup Onion, Chopped
3 Cups Frozen Mixed Vegetables, Your Choice Of mix
2 14.5 Oz. Cans Beef Broth, Fat Free Sodium Free
1½ Cups Water
1 14 Oz. Can Stewed Tomatoes, Undrained And Low-Sodium
1 Cup Celery, Sliced
½ Tsp. Black Pepper
¼ Tsp. Tabasco Sauce
½ Cup Flour
Spray a dutch oven with the cooking spray.Heat the dutch oven over medium-high heat until its hot. Add the beef and onion, Stir and cook until browned about 5 minutes. Add vegetables, beef broth, can tomatoes with its juices, celery, black pepper, and Tabasco. Bring to a boil.Mix water and flour together with a whisk until smooth; add to the beef and vegetable mixture and whisk constantly; bringing back to a boil. Reduce temperature to low. Cover with lid and simmer for about 40 minutes, stirring occasionally. Serve and enjoy.
Per Serving: 245 Cal (19% from Fat, 32% from Protein, 49% from Carb); 20 g Protein; 5 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 0 g Poly Fat; 30 g Carb; 6 g Fiber; 5 g Sugar; 61 mg Calcium; 4 mg Iron; 705 mg Sodium; 25 mg Cholesterol.
*Spicy Veggie Steak Soup* (Diabetic Recipe)
Servings: 6
Nonstick Cooking Spray
½ Lb. Boneless Beef Sirloin, Trimmed Of Fat & Thinly Sliced Into Chunks
1 Cup Onion, Chopped
3 Cups Frozen Mixed Vegetables, Your Choice Of mix
2 14.5 Oz. Cans Beef Broth, Fat Free Sodium Free
1½ Cups Water
1 14 Oz. Can Stewed Tomatoes, Undrained And Low-Sodium
1 Cup Celery, Sliced
½ Tsp. Black Pepper
¼ Tsp. Tabasco Sauce
½ Cup Flour
Spray a dutch oven with the cooking spray.Heat the dutch oven over medium-high heat until its hot. Add the beef and onion, Stir and cook until browned about 5 minutes. Add vegetables, beef broth, can tomatoes with its juices, celery, black pepper, and Tabasco. Bring to a boil.Mix water and flour together with a whisk until smooth; add to the beef and vegetable mixture and whisk constantly; bringing back to a boil. Reduce temperature to low. Cover with lid and simmer for about 40 minutes, stirring occasionally. Serve and enjoy.
Per Serving: 245 Cal (19% from Fat, 32% from Protein, 49% from Carb); 20 g Protein; 5 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 0 g Poly Fat; 30 g Carb; 6 g Fiber; 5 g Sugar; 61 mg Calcium; 4 mg Iron; 705 mg Sodium; 25 mg Cholesterol.
Friday, July 25, 2008
*Sausage & Bean Soup*
Hello again. Today is soup day. I thought I would get some soup on the menu. It's Delicious and nutritious. A good lunch or a dinner that can be accompanied with a nice salad, crackers, or a dinner roll too. I'll be trying to post a variety of recipes in the next few days. Enjoy the recipe.
*Sausage & Bean Soup*
Servings: 6
3 Slices Bacon
1/3 Cup Onion, Chopped
1 Cup Carrots, Sliced
1 Cup Hash Browns
¼ Cup Cilantro, Or Parsley Chopped Fresh
¾ Tsp. Marjoram Leaves
1/8 Tsp. Black Pepper
2 Cups Water
1½ Cups Kielbasa Sausage, Thinly Sliced
16 Oz. Frozen Cut Green Beans. Thawed & Drained, Or fresh
1 16 Oz. Can White Beans, Don't Drain Them
In a large fry pan, cook the bacon until crisp; drain, holding back 1 tablespoon of the drippings. Crumble the bacon and set aside. Saute onions in the bacon grease you held back. Add the next 6 ingredients and bring to a boil. Reduce the heat;cover and simmer for 20 minutes or until the vegetables are tender. Add remaining ingredients, including the crumbled bacon. Cook until heated thoroughly. Serve hot and allow to cool about 5 minutes before eating.
Per Serving: 510 Cal (29% from Fat, 22% from Protein, 50% from Carb); 28 g Protein; 16 g Tot Fat; 6 g Sat Fat; 7 g Mono Fat; 2 g Poly Fat; 64 g Carb; 16 g Fiber; 5 g Sugar; 214 mg Calcium; 10 mg Iron; 463 mg Sodium; 31 mg Cholesterol.
*Sausage & Bean Soup*
Servings: 6
3 Slices Bacon
1/3 Cup Onion, Chopped
1 Cup Carrots, Sliced
1 Cup Hash Browns
¼ Cup Cilantro, Or Parsley Chopped Fresh
¾ Tsp. Marjoram Leaves
1/8 Tsp. Black Pepper
2 Cups Water
1½ Cups Kielbasa Sausage, Thinly Sliced
16 Oz. Frozen Cut Green Beans. Thawed & Drained, Or fresh
1 16 Oz. Can White Beans, Don't Drain Them
In a large fry pan, cook the bacon until crisp; drain, holding back 1 tablespoon of the drippings. Crumble the bacon and set aside. Saute onions in the bacon grease you held back. Add the next 6 ingredients and bring to a boil. Reduce the heat;cover and simmer for 20 minutes or until the vegetables are tender. Add remaining ingredients, including the crumbled bacon. Cook until heated thoroughly. Serve hot and allow to cool about 5 minutes before eating.
Per Serving: 510 Cal (29% from Fat, 22% from Protein, 50% from Carb); 28 g Protein; 16 g Tot Fat; 6 g Sat Fat; 7 g Mono Fat; 2 g Poly Fat; 64 g Carb; 16 g Fiber; 5 g Sugar; 214 mg Calcium; 10 mg Iron; 463 mg Sodium; 31 mg Cholesterol.
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