Ingredients

  • 6 cups water
  • 2 medium-sized white potatoes, peeled and cut into 1-inch chunks
  • 4 large tomatoes, cored and cut into 1-inch chunks
  • 4 medium-sized carrots, peeled and cut into 1-inch chunks
  • 3 medium-sized zucchini, cut into 1-inch chunks
  • 2 medium-sized green bell peppers, coarsely chopped
  • 2 medium-sized onions, coarsely chopped
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon black pepper


Directions

  1. In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
  2. Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.


Recipe Yield: Yield: 10 servings

Nutritional Information Per Serving:

Calories: 84
Fiber: 4 grams
Sodium: 383 milligrams
Protein: 2 grams
Carbohydrates: 20 grams
Sugars: 7 grams

Diabetic Exchanges

1/2 Starch, 2 Vegetable



Book Title: Mr. Food Every Day's a Holiday Diabetic Cookbook

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