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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is from The Diabetes Holiday Cookbook ~ Year Round Cooking For People With Diabetes, ©2002 by Carolyn Leontos, MS, RD, CDE, Debra Mitchell, CEPC, and Kenneth Weicker, CEC. Ingredients:
4 cups water |
4 medium beets, peeled and cut into julienne (long, thin) strips |
1 medium onion, finely diced |
1-1/2 cups shredded green cabbage |
note: the recipe calls for green but i have used red cabbage. |
2 beef bouillon cubes |
1 tsp. freshly ground black pepper |
1 bay leaf |
1 cup low-sodium tomato sauce |
1 tbsp. lemon juice |
fresh dill or parsley for garnish |
Directions:
1. Bring all the ingredients (except the garnish) to a boil in a 2 quart soup pot and simmer for 30-40 minutes.
2. Remove the bay leaf, ladle the soup into bowls, and garnish with a sprig of dill or chopped fresh parsley.
3. Serves 6
4. Per (1 Cup) Serving: 49 Cal; 00 g Total Fat; 10 g Carb; 00 mg Cholesterol; 345 mg Sodium; 3 g Dietary Fiber; 2 g Protein; 7 g Sugars. Exchanges: 2 Vegetables.
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