A diabetic and renal-friendly vegetable soup.
Total Time: 01 hours 00 minutes
Servings: 4
Author: n/a
Ingredients
- 32 oz. sodium-free chicken broth (2 - 16 oz cans)
- 1 onion (diced)
- 2 carrots (sliced)
- 3 celery stalks (diced)
- 2 c. frozen green beans
- 1 c. white rice
Nutrition Per Serving
- Calories: 232.50
- Protein: 5.55 g
- Cholesterol: 1.28 mg
- Calcium: 61.60 mg
- Sodium: 285.25 mg
- Potassium: 387.16 mg
- Phosphorus: 101.50 mg
- Fiber: 3.44 g
- Fat: 0.70 g
Instructions
Chop the onion, carrots, and celery and add to a two-quart saucepan with the two cans of sodium-free chicken broth and the two cups of frozen green beans. Add rice to the saucepan. Simmer until the carrots are soft.