Kasha vegetable soup la Russe (Diabetic)


6 cups fat-free, low-sodium chicken broth
1 can (15 ounces) tomatoes, no salt added
1 cup coarsely chopped celery
1 cup sliced onions
1 cup coarsely chopped carrots
1 1/2 cups sliced green cabbage
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 cup frozen, thawed green peas
1/2 cup kasha


In a large pot, add chicken broth, canned tomatoes, celery, onions, carrots, cabbage, garlic, black pepper, and bay leaves. Place on high heat and cover. When mixture comes to a boil, reduce heat to low and simmer for 3040 minutes until vegetables are tender. Add green peas, cover and cook an additional 10 minutes. Add kasha, cover and cook an additional 5 minutes. Uncover and stir, checking to make sure adequate moisture is in pot. Add water, if necessary, to bring total volume of soup to 8 cups.
Cover pot and cook an additional 5 minutes. Remove bay leaves and serve immediately.
Yield: 8 cups

Helpful Hints:

Preparation time: 18 minutes
Cooking time: 5565 minutes
Serving size: 1 cup
Nutrition Facts
Per Serving:
Calories: 98
Carbohydrate: 20 g
Protein: 4 g
Fat: <1 g
Saturated fat: <1 g
Sodium: 106 mg
Fiber: 3 g
Exchanges per serving: 1 starch, 1 vegetable
Carbohydrate choices: 1 1/2

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