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Stewed Vegetables and Ham Soup Recipe

Here's a hearty soup that's not only good but good for you as well. Because of my schedule, I need to have simple yet satisfying dishes that take little time to prepare. This one fills the bill.

This recipe is:

Quick

Diabetic Friendly

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Stewed Vegetables and Ham Soup Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
3/4 cup chicken broth
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/8 teaspoon pepper
1/2 cup frozen mixed vegetables
1/2 cup cubed fully cooked ham
1/2 cup frozen cut green beans
1/2 cup cooked spiral pasta

Directions

In a medium saucepan, combine the tomatoes, chicken broth, basil and pepper. Bring to a boil. Stir in the mixed vegetables, ham and beans. Return to a boil. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender. Stir in pasta and heat through. Yield: 2 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 187 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 1,332 mg sodium, 32 g carbohydrate, 7 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Originally published as Stewed Vegetables and Ham Soup in Cooking for One or Two Cookbook , p52

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana