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“My husband and I first tasted this soup in a restaurant and just loved it,” recalls KayLyn VanderVeen in Grand Rapids, Michigan. “Because I’m diabetic, I came up with this healthier—but just as tasty—version!” TIP: SERVE WITH CRUSTY ROLLS AND A GREEN SALAD FOR A VERY HEARTY MEAL, KAYLYN SUGGESTS.
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup equals 263 calories, 11 g fat (3 g saturated fat), 45 mg cholesterol, 1,162 mg sodium, 29 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1/2 fat.
Originally published as Stuffed Green Pepper Soup in Cooking for 2 Fall 2006, p55
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Reviewed on Nov. 14, 2011 by jans3
I love this!!! I used hamburg instead of turkey sausage. Very filling when served with cheese bread.
Reviewed on Oct. 28, 2011 by CookieT
This was in the first issue of Cooking for 2 that I received and I made it the day the magazine arrived using pork sausage because that's what I had on hand and sweet red peppers because I don't like cooked green pepper. I made another batch two days later. I have served it to family and friends with rave reviews and it continues to be a favorite.
Reviewed on Nov. 29, 2010 by Bugenhagen
Very good!!!
Reviewed on Mar. 12, 2010 by Bugenhagen
This soup is delicious!! I used ground beef instead. Try it if you like stuffed green cabbage rolls.
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