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Hearty Vegetable Soup


Posted in SOUP, Recipes by n/a Share

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. 

Recipe Notes

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