Diabetic Chickpea Soup - 13g carbs

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Diabetic Chickpea Soup - 13g carbs

 

1 teaspoon virgin olive oil

1 small onion, chopped

1 garlic clove, minced

1 celery stalk, sliced

1 carrot, sliced

1/2 small red bell pepper, diced

1 cup canned Italian plum tomatoes with liquid

1/2 tsp dried leaf basil, or 1-1/2 tsp chopped fresh

basil

1 cup canned chickpeas, (garbanzos), rinsed, drained

4 cups Broth, low sodium is better

Pepper to taste

 

 

 

 

 

In a non-stick saucepan, heat the oil and cook onion,

garlic and celery 5 minutes. Add remaining

ingredients. Bring to a boil, reduce heat and simmer,

covered, 20 minutes.

 

Serves: 6 (1-cup) Servings

 

Calories: 74; Protein: 5 g; Sodium: 96 mg; Fat: 1 g;

Carbohydrates: 13 g

Exchanges: 1 Starch/Bread

 

Author: Betty Marks - Light and Easy Diabetes Cuisine

Formatted by Chupa Babi: 12.05.07

 

ChupaNote: add 1/2 small green bell diced, and a

handful of packaged shredded carrots. Next time I will

try adding a couple of generous handfuls of baby

spinach or arugula.

 

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