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"My sister who worked as a dietitian for years, gave me this recipe," shares Lucille Franck of Independence, Iowa. "I sometimes double or triple this hearty soup when my family gathers for the holidays."
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: One serving: 1 cup equals 124 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 642 mg sodium, 16 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.
Originally published as Mixed Vegetable Soup in Cooking for 2 Winter 2005, p18
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Reviewed on Jan. 12, 2012 by Raki
Good basic, healthy vegetable soup. I make mine with vegetable stock and sometimes add other vegetables, e.g., chopped parsnip, turnip. I like that it's both diabetic and gluten-free. Thanks!
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