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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 62.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 423.8 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.1 g

View full nutritional breakdown of Bean's Low Carb Soup calories by ingredient
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Bean's Low Carb Soup

Submitted by: BUTTERBEAN4164
Bean's Low Carb Soup

Introduction

For a learning diabetic, this was some of the foods I was allowed to eat so I just added them together to make a soup. (Because I love soup) This is my first experiment. So if you like it let me know. For a learning diabetic, this was some of the foods I was allowed to eat so I just added them together to make a soup. (Because I love soup) This is my first experiment. So if you like it let me know.
Number of Servings: 8

Ingredients

    1 tub of Knorr's Chicken Homestyle Stock (9 g)
    1 cup water
    1/8 tspn each:
    pepper
    bay leaves
    celery salt
    garlic
    1/8 cup 5th Season Chopped Dried Onions
    1 can (14.5 oz) Great Value Petite Diced Tomatoes
    1 can (14 oz) Great Value Mustard Greens
    1 can (7 oz) Great Value Mushrooms, Pieces and Stems
    1 bowl (113 g) Great Value Microwaveable Cut Green Beans
    1 bowl (113 g) Great Value Microwaveable Sweet Corn
    1 bowl (113 g) Great Value Microwaveable Diced Carrots
    1 Pkg (15 oz) PictSweet Frozen Cut Okra

    Season to taste with salt

Tips

Fresh onions may be used according to preference, but sautee them first in 1 Tbl olive oil before adding other ingredients.

May be eaten with your favorite bread or crackers but be sure to follow the rules and keep to your measurements.

Keep in mind that as you add the salt you it will change the sodium content so measure and calculate.


Directions

Mix all ingredients in order listed and bring to a boil. Reduce heat and let slow simmer until tomatoes are tender (about 45 minutes). Add okra and slow simmer remaining time. Add salt in 15 minute intervals and taste to not over do it.

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BUTTERBEAN4164.






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