Diabetes-Friendly Recipes

Tomato-Basil soup

(makes 10 servings)

228-ounce (793 g total) cans low-sodium crushed tomatoes
1large onion, about 1/2 pound (225 g), chopped
3large garlic cloves, minced
2medium celery ribs celery with leaves, chopped
1quart (1 l) low-sodium beef broth, defatted
2teaspoons (10 ml) paprika
1teaspoon (4 g) sugar
2tablespoons (18 g) cornstarch
2tablespoons (30 ml) dry sherry or additional beef broth
1/2cup (10 g ) packed finely chopped fresh basil leaves
1tablespoon (12.5 g) reduced-fat margarine
 salt (optional) to taste
 freshly ground pepper to taste
  1. Simmer the tomatoes, onion, garlic, and celery in a covered soup pot for 15 minutes.
  2. Process the vegetables in a food processor or blender in small batches. Return to the pot.
  3. Add the beef broth, paprika, and sugar. Combine the cornstarch and dry sherry; stir until well dissolved. Add to the soup and stir. Bring to a simmer again and cook for another 5 minutes.
  4. Stir in the basil and margarine. Taste for seasoning, adding salt (if using) and pepper to taste.
  5. Transfer soup to a preheated 2-quart thermos. Serve warm in small cups.
Per serving:64 calories (14% calories from fat), 3 g protein, 1 g total fat (0.2 g saturated), 12 g carbohydrate, 2 g dietary fiber, 0 mg cholesterol, 47 mg sodium
Exchanges:2 vegetable



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