diabetestalk.net

Bean Soup For Diabetics

Beef And Veggie Chili Made Diabetes Friendly

Beef And Veggie Chili Made Diabetes Friendly

Chili is a food that can be laden with carbs and fat, so I wanted to tweak my recipe to make it more diabetes friendly. The main source of carbs in this recipe are beans- which are full of fiber. Fiber can help to normalize glucose levels. Also, I included cinnamon which has been shown to be beneficial in the diabetes diet. The cinnamon can be increased in the recipe based on your preferences or you could let each person add extra cinnamon to their serving if desired. I would consider this to be a mild chili and would be suitable for the whole family or those who prefer less spicy foods. You may adjust the seasonings up if you like a more spicy chili. In addition, feel free to alter the types of veggies in the ingredients to whatever lower starch veggies you may have on hand. Good additions could include zucchini, cherry tomatoes, mushrooms, etc. Calorie and carb counts are listed on the recipe for your convenience. Continue reading >>

Five-bean Soup Recipe

Five-bean Soup Recipe

Five-Bean Soup Recipe photo by Taste of Home Read Reviews Be the first to add a review One of my family's favorite soups, this tasty recipe was one I discovered years ago. Served with a salad and bread or rolls, it makes a savory supper. Sometimes we like to grate mozzarella cheese over the individual bowls just before serving. Lynne Dodd, Mentor, Ohio Prep: 10 min. + standing Cook: 1 hour 35 min. 5 packages (16 ounces each) dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup) Combine beans; divide into four even batches, about 3-3/4 cups each. To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through. Yield: 14 servings (3-1/2 quarts). Originally published as Five-Bean Soup in Taste of HomeFebruary/March 1993, p27 1 cup: 191 calories, 1g fat (0 saturated fat), 0 cholesterol, 293mg sodium, 35g carbohydrate (0 sugars, 0 fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 meat. 5 packages (16 ounces each) dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup) Combine beans; divide into four even batches, about 3-3/4 cups each. To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; Continue reading >>

5 Diabetes-friendly Vegetable Soup Recipes

5 Diabetes-friendly Vegetable Soup Recipes

Soup is an easy make-ahead meal and a great way to add some nutritious and fiber-packed vegetables to your diet. For people with diabetes, the more vegetables you can eat, the better. Vegetables are full of lots of the good stuff your body needs, such as antioxidants, vitamins, minerals, and even fiber. Many vegetables are also low in calories and carbs, which is a must-have for people with diabetes. “The focus for diabetics should be on nonstarchy vegetables instead of the starchy varieties, since starchy vegetables contain more grams of carbohydrate per serving,” says Sarah Hallenberger, lead dietitian at bistroMD. That means adding choices like leafy greens, greens beans, eggplant, mushrooms, or peppers to your diet when you can instead of relying on foods like corn, peas, and potatoes. Here are five soups packed with enough veggies and flavor to share. Lentil Chili Chili made from red meat is often high in fat, but this lentil-based version is not just low in fat, it’s also high in fiber and protein. Lentils are also a good source of folate, iron, phosphorus, potassium, and fiber. View the recipe. Curried Butternut Squash Soup One big win for this soup is its main ingredient, butternut squash, which is loaded with vitamin A. Butternut squash is higher in carbs than some other vegetables, though, so be mindful of what else you consume alongside this soup. Consider pairing it with a grilled chicken breast or a lower-carb salad loaded with protein. View the recipe. Easy Salsa Verde White Chicken Chili Coming in at 200 calories and 15 grams of carbs per serving, this diabetes-friendly soup is loaded with flavor. Just watch the high-calorie toppings, like cheese. To lower the sodium content, look for low-sodium or no-sodium canned beans. View the recipe. Chunky Whi Continue reading >>

7 Delicious Diabetes-friendly Soups

7 Delicious Diabetes-friendly Soups

It is almost officially fall. This year went by fast! I didn’t want to quite believe it, but the temperatures have been dropping and I have had to put my summer clothes away in favor of warmer, fall ones. With the drop in temperatures I have been craving warm, comforting food. As someone who has noticed a spike in my blood sugar levels with the change of seasons from summer to fall (I still have no idea what this is) the best thing for me to do is make sure my diet is as healthy as possible. Soup is a fantastic way to get a healthy, lower carbohydrate, lower calorie meal in that should keep your blood sugar levels on track. There are plenty of recipes out there for some fantastic soups that are filled with hidden calories and carbohydrates. Here, I have found seven of my favorite soup recipes for those chilly fall nights. Please feel free to share your favorite and diabetes friendly recipes for soup in the comments below! The Best Vegetable Soup. This is one of my mom’s standby recipes that I grew up with. It is filling, delicious, and oh so healthy. One of the best parts about this recipe is that you can use what you already have in your fridge. My mom usually makes it when she is cleaning out her vegetable drawer, so the recipe varies each time based on what is in her fridge. Easy peasy. Soup au Pistou. I have a strong affinity for French cuisine, as it was a staple in my diet when I was a child. This is a lovely soup to make and as a bonus you can use up the basil in your garden in the pistou recipe. Chicken and White Bean Soup. This is a recipe that is in constant rotation in my house. Just the smell of it simmering on the stove says home to me. The fresh sage, thyme and rosemary give it so much flavor and depth. I promise you will love this recipe as much as I Continue reading >>

Five Bean Soup | Adw Diabetes

Five Bean Soup | Adw Diabetes

Posted by ADW Diabetes | Aug 24, 2017 | Diabetes Recipes , Soups & Stews , Vegetables | 0 | 5 (16 oz. each) packages dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup) Combine beans; divide into four equal 1 pound batches or about 3 3/4 cups each. To Make Batch of Soup: Wash one batch of beans. Place in a large kettle and add enough water to cover bean. Bring to a boil and cook for 3 to 4 minutes. Remove from heat; cover and let stand 1 hour. Add spices and 2 1/2 quarts water. Bring to boil, then reduce heat and cover and simmer for 1 1/2 hours or until beans are tender, stirring occasionally. Food Exchanges: 2 Starch, 1 Vegetable, 1/2 Meat. Recipe provided courtesy of Cooks Recipes provides many fine recipes for diabetic diets. Since its online debut in 1999, CooksRecipes.com has become one of the more popular and largest cooking and recipe sites on the Internet. ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes , an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more. ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes , an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more. Your email address will not be published. Cellulitis and Diabetes What Are The Risks? posted on August 26, 2015 | under Health & Wellness , Newsletters The information on this site is for inf Continue reading >>

White Bean Soup - Glow Kitchen

White Bean Soup - Glow Kitchen

My dad is visiting me these next two weeks, so were making some of his favorites. Today, its all about the white bean soup. This soup is light but satisfying, which is the name of the game in this here glow kitchen. While there are veggies in this dish, we dont overload on them so that the white beans can shine. This soup is best served aside or atop rice. White Beans: are one of the most concentrated food sources of detoxifying enzyme molybdenum, are low on the glycemic index, keep cravings at bay, lower the risk of heart disease and adult-onset diabetes, slow the absorption of carbohydrates (and thus body fat), prevent premature aging with their high-antioxidant content, and are very high in magnesium and thus helpful for handling stress and preventing celiac disease and gastrointestinal problems. Keywords: soup vegan vegetarian white beans Soak 1 cup of dry beans in a bowl with water. Let soak overnight, rinse, then put in a medium size pot with enough water to leave one inch between the surface of the beans and the top of the water. Boil for about 5 minutes. You are not cooking the beans entirely through, since they will cook in the soup later. This just gives them a head start. Drain the beans before preparing the base of the soup. Chop the carrot, onion, pepper, and tomato. Saut the all the vegetables but the tomato and garlic in a pot with one tablespoon of olive oil, salt, pepper, paprika, and cumin over medium heat. Just as the onion begins to turn translucent, add the heaping teaspoon of tomato paste, a teaspoon of mustard, and four garlic cloves (peeled, mashed, but not chopped). Mix until thoroughly combined. Add the white beans and tomato. Stir until combined thoroughly. Next add water, about four cups of water, or enough until there is an inch from the to Continue reading >>

Free Diabetic Recipe: Lima Bean Soup

Free Diabetic Recipe: Lima Bean Soup

Something strange happens to lima beans within the course of our lifetime. We may treat the semi-flat legume as the scourge of our dinner plate as a kid, but they magically transform into a hearty staple of goodness as our palate matures. This easy making soup recipe certainly highlights why it’s a great thing when our taste buds grow up. Low in calories and high in dense, hearty flavors, this is a soup that will bring you immense comfort, especially when the weather gets rough. Calories: 220, Fat: 3.5 g, Cholesterol: 0 mg, Sodium: 46 mg, Carbohydrate: 37.3 g, Protein: 11.4 g Servings: 9 Ingredients: 1 pound dry lima beans 5 carrots, chopped 1 leek, bulb only, chopped 2 tablespoons minced shallots 2 stalks celery, chopped 4 cups water 4 cubes vegetable bouillon 2 tablespoons olive oil 8 cups water Directions: Bring 4 cups of water to a boil. Add the dry lima beans. Boil for 2-3 minutes. Remove from the heat and allow the beans to sit, covered for 1-2 hours so they can soften. Drain and rinse until the water runs clear, discarding the bean water. Sauté the veggies in olive oil in a soup pot until the celery and onions are translucent. Add the lima beans, and sauté for an additional 2-3 minutes. Meanwhile, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until it’s dissolved. Add the broth to the sautéed veggies and beans. Add the rest of the water and allow the soup to simmer over low flame for 1-1 1/2 hours. Serve steaming hot. Tip: If you want to add a little meaty complexity to the dish, swap the water with chicken broth. FOR RECIPES LIKE THIS, CLICK HERE TO GET OUR FREE DIABETIC COOKBOOK. Continue reading >>

Vegetarian Black Bean Soup

Vegetarian Black Bean Soup

Ingredients Tip *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Tip For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Continue reading >>

Black Bean Soup With Lime Salsa

Black Bean Soup With Lime Salsa

Black bean soup is a filling meal in itself. Combining it with fresh, seasonal vegetables and topped with a refreshing, lime-based salsa, it makes a healthy lunch or dinner and is an easy way to make a satisfying and budget-friendly vegetarian meal. Any leftovers make a convenient lunch the next day. When traveling, one of our favorite activities is shopping at local markets. We do this because we have an interest in food culture, you find fresh food, meet the locals in a normal, everyday activity (away from tourist haunts) and we prefer to cook the majority of our food ourselves. So we also tend to stay in an apartment with a good kitchen rather than a hotel. Soups are convenient both at home and when traveling. Healthy, simple and conveniently made in one pot. Combined with fresh ingredients from a trip to the market, its something we regularly make when we are on the road, usually in the style of the country we are in so we can have a bit of fun experimenting with new tastes. The combination of carrots, onions, and celery form the foundation for any number of soups. Black bean soup is a popular soup in many parts of the world, particularly Central America. The lime salsa gives the soup some real character. In this recipe, water is used as the base. It is surprisingly tasty but you can also use vegetable stock or chicken stock. Either is a good alternative for the liquid portion of black bean soup. This recipe will make a thick soup, almost a stew. If you dont want the soup to be thick, just add more water or reduce the amount of beans. We have also used canned black beans in the recipe, but if the truth be known, we prefer to use dried black beans soaked overnight. It is your choice. If you use the dried beans, you need to be a little more organized to soak your bea Continue reading >>

Diabetes Quick Fix: Southwestern Three Bean Soup Ready In 25 Minutes

Diabetes Quick Fix: Southwestern Three Bean Soup Ready In 25 Minutes

Diabetes quick fix: Southwestern Three Bean Soup ready in 25 minutes This thick hearty soup is a great 25-minute supper. It's a whole flavor-packed meal in a bowl. It also freezes well. If you have time, make double and you will have another meal ready for emergencies. Fresh or frozen shelled edamame can be used. A good quality paprika can be substituted for smoked paprika. Diced fresh onions can be found in the produce section of the supermarket. To Buy: one package reduced-fat, shredded Mexican-style cheese**, one can low-sodium, canned red kidney beans, one can low-sodium, canned chickpeas, one can low-sodium, whole tomatoes*, one bottle smoked paprika, one bottle chili powder, one package frozen baby lima beans, one package fresh sliced onion. one package shelled edamame, one parsnip and one bunch cilantro. Staples: olive oil, salt and black peppercorns. * Look for low-salt canned whole tomatoes containing per cup: 41 calories, 0.3 g fat, 9.6 g carbohydrate, 24 mg sodium. ** Look for reduced-fat Mexican-style cheese containing per ounce (1/4 cup): 80 calories, 5.5 g fat, 3.3 g saturated fat, 220 mg sodium. 1/2 cup rinsed and drained low-sodium, canned red kidney beans 1/2 cup rinsed and drained low-sodium, canned chickpeas 1 cup canned low-sodium, whole tomatoes with their juice* 1/4 cup reduced-fat, shredded Mexican-style cheese** Place a large saucepan over medium heat and add 1/2 cup water, onion, edamame and parsnip. Saut 5 minutes. Add red beans, chickpeas, lima beans, tomatoes, remaining 13/4-cups water, paprika and chili powder. Break up tomatoes with a spoon or knife and bring to a simmer. Simmer 20 minutes. Stir in the olive oil. Add salt and pepper to taste. Serve in two bowls and sprinkle with cilantro and cheese. Per servings: 441 calories, 127 calories Continue reading >>

Quick White Bean Soup

Quick White Bean Soup

Preparation time: 15 minutes. Soaking time: Overnight. Cooking time: 2530 minutes. 1 cup dried white beans (such as navy, great northern, or cannellini), soaked overnight Freshly grated Parmesan cheese (optional) Drain beans. Heat canola oil in pressure cooker and add drained beans, onion, celery, and a few grinds of fresh pepper. Saut vegetables and beans for about 5 minutes, until fragrant. Add stock or water and sage. Secure lid and bring to high pressure. Cook for 20 minutes. Turn off heat and allow for natural pressure release. Open lid and add tomatoes and spinach. Simmer until spinach is cooked. Add salt and more fresh ground pepper to taste. Garnish with freshly grated Parmesan cheese or a dollop of basil pesto. Calories: 162 calories, Carbohydrates: 28 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 230 mg, Fiber: 9 g Exchanges per serving: 1 1/2 starch, 1 vegetable. Carbohydrate choices: 2. This recipe was developed by Rita Carey, a dietitian and diabetes educator at Yavapai Regional Medical Center in Prescott, Arizona. It is taken from the article Prepare Whole Foods Fast! Using a Pressure Cooker. Disclaimer Statements: Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information. Continue reading >>

Yankee Beware Soup

Yankee Beware Soup

Today is World Diabetes Day and at the prompting of fellow writer/blogger Carolyn Ketchum, author of the blog All Day I Dream About Food, I am participating in an effort to raise awareness about Diabetes through sharing information and a recipe. Carolyn herself is diabetic and I’ve marveled at her nimble ease with integrating alternative sweeteners into jaw dropping desserts, navigating gluten as well in the process. Though Diabetes has touched my life through friend’s parents and relatives, its potential is really what looms larger for me. What many don’t realize is the relationship between Celiac Disease and Type 1 Diabetes. Though I am gluten intolerant I have a Celiac child causing me to keep my finger on the pulse of the interplay between Celiac and Diabetes. Celiac Disease is an autoimmune condition, meaning one’s body identifies an aspect of itself as foreign and launches an internal attack against it. Type 1 Diabetes, insulin-dependent Diabetes, is resultant from an autoimmune process involving the pancreas. Those with an autoimmune condition tend to be more susceptible to additional autoimmune conditions. A genetic link has been determined between Celiac and Type 1 Diabetes. Approximately 6% of those with Type 1 Diabetes also have Celiac. Due to the interrelationship of these two conditions and the lack of clarity on how to prevent Celiac children from developing Type 1 Diabetes, it’s important to maintain a healthy, well balanced diet keeping blood sugar stable. My regular readers will know I love to recreate recipes from my multi-generational family archives and I’d pulled one out awhile ago waiting to take it for a test run: Yankee Beware Soup. Truth be told? The name seduced me. It is typed up on a sheet of paper with no real background to the n Continue reading >>

Easy Mixed Bean Soup

Easy Mixed Bean Soup

Beans are high in fiber and vitamins and minerals and they are also a great source of plant-based protein. Start this easy soup the night before by soaking the dried beans then let it simmer for a few hours for a delicious and flavor-rich soup that will fill you up. 1 lb bag 16 Bean Soup Mix or similar (discard flavor packet) 1 lb Ham bone with some meat, trimmed of excess fat 1 Day ahead: Rinse beans with water and add to large soup pot. Cover beans with water and let soak overnight. After soaking overnight, drain and rinse beans. Add 1 tsp of olive oil to a saute pan over medium-high heat. Add in onion and garlic and saute for about 3-5 minutes until onions are tender and fragrant. Add to the pot with the beans. Add salt, cumin, Italian Seasoning, bay leaf and ham bone to the soup pot along with 8 cups of water. Bring to a gentle boil over medium-high heat then reduce heat and simmer, with lid cracked for 2-3 hours. Remove ham bone and if any meat has fallen from the bone, remove it and slice it into bite sized pieces. Return meat to the soup and discard the bone. Tips: There are many types of bean soup mixes, any dried multi-bean variety will work for this recipe. Many come with a flavor packet that contains preservatives and additives, which you will not need for this recipe, discard it. Notes: A ham bone is simply the remaining bone of a ham roast with some meat still remaining. You can get one from your butcher or save one after a special gathering or holiday. If you arent ready to make soup you can wrap it in a freezer safe plastic bag and freeze it for another time. If you dont have a ham bone on hand you can always add diced ham. Carb Info: When a recipe has more than 5 grams of fiber per serving you can subtract that amount from the Total Carbohydrate. Theref Continue reading >>

Diabetes And Bean Soup

Diabetes And Bean Soup

I have a problem with beans. Or, rather, legumes in general. I know theyre supposed to be good for me. I know they have a low glycemic index and will break down slowly and, technically speaking, should not be that difficult to control. And yet, for some reason, when I look at a bowl of bean soup as I did last night, when I made it for dinner all I see are carbohydrates. Lots of them. It might as well be a bowl full of potatoes. As a result, I always overbolus. Always. Youd think that since I know this about myself I would be smart enough to fight the urge, and to not, say, treat my bowl of bean soup and small piece of bread with the amount of insulin I would use for a large sandwich especially if I had gone to an intense spin class just several hours earlier. But my blood sugar was slightly high to begin with and so I did just that aware, even as I typed in the dual wave bolus, that this was probably too much. I should also say that I am fortunate enough to rarely have severe lows. Ive never passed out, or had to take glucagon, or ended up in the emergency room. Ive had a few scary moments but nothing too serious so its not like its a mistake I make frequently. But last night was bad: several hours after we ate I noticed that a headache Id had all afternoon just would not go away, despite the Tylenol Id taken a half hour before. I felt grumpy and lethargic, slightly nauseated and just not right. (But no sweats or tingles yet just a vague feeling that something was wrong.) My CGM said 70 but since I know its got a 15-minute lag time, I tested my blood as well. 56. Not a good sign. By this point I was really not feeling well, and, convinced my level was still dropping, asked my husband if hed bring me part of a yogurt smoothie hed just made. I added some honey, took a fe Continue reading >>

Southwestern Pinto Bean Soup

Southwestern Pinto Bean Soup

2 14 - ounce can reduced-sodium chicken broth 1 14 1/2 - ounce can fire-roasted diced tomatoes, undrained Shredded reduced-fat Monterey Jack cheese (optional) Snipped fresh cilantro and/or sliced green onions (optional) Rinse dry beans. In a Dutch oven combine rinsed beans and the 5 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. In a 3-1/2- or 4-quart slow cooker combine beans, broth, the 1/2 cup water, the onion, garlic, cumin, and cayenne pepper. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in undrained tomatoes; cover and cook for 30 minutes more. If desired, partially mash mixture with a potato masher, leaving soup chunky. If desired, top individual servings with cheese and cilantro and serve with crackers. For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. PER SERVING: 254 cal., 1 g total fat 477 mg sodium, 46 g carb. (10 g fiber, 3 g sugars), 16 g pro. Continue reading >>

More in diabetes