Free Diabetic Soup Recipes

Creamy Potato Soup
Vegetable Soup

Creamy Potato Soup Indredients:

4 medium potatoes, peeled and cut into eighths
1 small onion, cut into eighths
4 green onions, coarsely chopped
1 clove garlic, minced
2 cans no-salt added chicken broth, undiluted
1 cup skim milk
1/2 tsp salt
1/2 tsp white pepper
1/8 tsp nutmeg

Creamy Potato Soup Method:

Combine potatoes, onion, green onions, garlic, and broth in a heavy 3 quart saucepan. Cover and simmer 20 minutes or until potatoes are tender. Process potato mixture in batches in container of an electric blender or food processor until smooth. Combine pureed mixture with milk and remaining ingredients, stirring until well blended. Reheat creamy potato soup to serving temperature or cover and refrigerate until chilled.

Enjoy your freshly made Creamy Potato Soup!

Vegetable Soup Indredients:

3 cups soup stock
1/4 cup chopped onions
1/4 cup green beans cut in strips
2 tbsp diced turnip
1/4 cup diced carrots
1/4 cup shredded cabbage
1 tbsp celery, finely chopped
Salt, pepper, seasoning

Vegetable Soup Method:

Add prepared vegetables to soup stock. Cook until vegetables are tender (about 1/2 hour). Season to taste. Serve hot. NOTE: Any combination of vegetables may be used in this recipe, as long as their exchange value adds up to one vegetable exchange.

Enjoy your freshly made Vegetable Soup!