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Bean Soup Recipe For Diabetics

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 >>

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 >>

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 >>

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 >>

Eating Right When Money Is Tight: Advice For People With Diabetes

Eating Right When Money Is Tight: Advice For People With Diabetes

Making healthy food choices on a budget can be a challenge for anyone. But for the 86,000 Idahoans living with diabetes, eating right when money is tight is critical in managing this chronic disease. Finding ways to save money at the grocery store is increasingly important in this uncertain economic time, says Idaho Diabetes Program Manager Mimi Hartman-Cunningham. Its especially important for people with diabetes to realize they can continue to manage their illness with healthy eating without spending a lot of money. By following a few guidelines when planning a food budget, everyone can eat better, save time and stretch dollars. The best way to protect your health and your budget is to develop a healthy eating plan. Hartman-Cunningham recommends working with your health care provider to develop a healthy eating plan that is right for you. In the mean time, there are some general rules of thumb to use in planning inexpensive, nutritious meals. An easy way to save money and eat healthy is to avoid processed food, like pre-packaged dinners and snacks. Often, processed foods are high in sugar and salt both of which can cause problems for people with diabetes when consumed in excess. Here are a few less-processed foods you can add to your diet that wont break the bank or require you to spend much time in the kitchen: 100 percent whole wheat bread. Spread on a thin smear of peanut butter for a balanced snack. Old-fashioned oatmeal and other whole grains. Add a few walnuts and pieces of dried fruit to your morning breakfast for even more nutrition. If youre feeling adventurous, try making salads with quinoa, wheat berries or brown rice. Beans, legumes and lentils. Cook these up with some veggies and a small amount of meat in low-fat, low-sodium chicken broth for endless var Continue reading >>

Recipe - Pasta E Fagioli (pasta And Bean Soup) - Recipes For Diabetics

Recipe - Pasta E Fagioli (pasta And Bean Soup) - Recipes For Diabetics

ounces (60 g) button mushrooms, cleaned and sliced 14 1/2-ounce (435 g) no salt added diced tomatoes with juice 16-ounce (480 g) can cannellini beans, rinsed well cups (720 ml) canned fat-free low-sodium beef or vegetable broth ounces (180 g) dried penne pasta or other pasta tablespoons (24 g) grated Parmesan cheese Spray a nonstick covered pot with cooking spray. Add the onion, carrot, zucchini, and mushrooms; saut for 5 to 6 minutes, until onions wilt. Add the tomatoes with their juice and simmer, covered, for 20 minutes. Add the beans and simmer, uncovered, for 5 minutes. Add the broth and cook, uncovered, for 10 minutes. Cool and freeze in an airtight container. When ready to serve, reheat in a pot or in the microwave. While the soup is reheating, cook the pasta according to package directions to al dente. (Do not overcook the pasta as it will continue to cook in the hot soup). Drain the pasta and combine with the soup. Ladle into soup bowls, topping each serving with a sprinkling of Parmesan cheese. 191 calories (7% calories from fat), 9 g protein, 2 g total fat (0.5 g saturated fat), 35 g carbohydrate, 4 g dietary fiber, 2 mg cholesterol, 181 mg sodium 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 >>

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 >>

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 >>

Mexican Black Bean Soup

Mexican Black Bean Soup

This Recipe Serves 7 Ingredients Cooking spray 2 teaspoons canola oil ½ onion, diced 1 pound skinless, boneless, chicken breast, cut into ½-inch cubes ½ teaspoon Adobo seasoning (such as Goya); divided ¼ teaspoon ground black pepper 40 ounces fat-free, low-sodium chicken broth 14.5-ounce can fire roasted tomatoes 1 tablespoon chili powder ½ teaspoon cumin ½ cup frozen corn 15-ounce can black beans, rinsed and drained Instructions Spray a large soup pot with cooking spray. Add oil and onion and sauté over medium-high heat for 3 minutes or until clear. Add chicken and season with ¼ teaspoon Adobo seasoning and pepper. Cook chicken until slightly brown, about 6-7 minutes. Add remaining ingredients (including the other ¼ teaspoon Adobo seasoning). Reduce heat and simmer for 15 minutes. MAKE IT GLUTEN-FREE: You can purchase gluten-free chicken broth and verify the spices and beans are gluten-free and this dish can be gluten-free. Continue reading >>

Greek Navy Bean And Vegetable Soup

Greek Navy Bean And Vegetable Soup

(makes 6 servings) 2 cups (260 g) dried navy beans, washed and picked over 2 quarts (2 l) 98% fat-free, no-salt-added canned chicken broth 2 teaspoons (10 ml) crushed dried oregano 1 teaspoon (5 ml) crushed dried thyme 1 teaspoon (5 ml) dried dill weed 1/2 teaspoon (2.5 ml) crushed dried rosemary 1/8 teaspoon (0.6 ml) cayenne pepper 2 medium carrots, peeled and sliced 2 medium thin-skinned potatoes, peeled and diced 2 ribs celery with leaves, chopped 3 ripe plum tomatoes, finely chopped salt (optional) and freshly ground pepper 2 large cloves garlic, minced 1/4 cup (60 ml) fresh lemon juice 1/4 cup (15 g) chopped flat-leaf parsley Place beans in a large soup pot. Add chicken broth and place on stove over medium-high heat. Bring to a boil. Reduce heat and simmer for 2 to 3 minutes. Remove from heat, cover, and let stand for 1 hour. Return pot to stove, add half of the chopped onion, the bay leaf, oregano, thyme, dill weed, rosemary, and cayenne pepper. Gently simmer, covered, for 1 hour. Add the carrots, potatoes, celery, and tomatoes. Simmer, covered, until the beans and vegetables are tender, about 30 to 40 minutes. Season with salt (if using) and pepper to taste. Discard the bay leaf. Lightly coat a small nonstick skillet with cooking spray. Add remaining chopped onion and garlic. Sauté over medium-low heat until onion is limp, about 5 minutes. Transfer onion-garlic mixture to a food processor or blender and add lemon juice and parsley. Pulse until mixture forms a thick puree. Stir puree into hot soup and continue to simmer for another 5 minutes. Ladle into soup bowls and serve hot. Per serving: 315 calories (3% calories from fat), 20 g protein, 1 g total fat (0.3 g saturated fat), 58 g carbohydrates, 20 g dietary fiber, 0 cholesterol, 91 mg sodium Diabetic exchanges Continue reading >>

Diabetic Black Bean Soup

Diabetic Black Bean Soup

Fry bacon over medium heat in small heavy in small heavy frying pan; crumble bacon and set aside. Heat bacon drippings over medium heat; saute onion and celery until tender, stirring occasionally. Puree beans in blender or food processor fitted with steel blade stir into vegetables. Mix in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Soup will thicken as it stands and can be thinned with additional water. Serve hot. Food Exchanges per serving: 1 STARCH EXCHANGE + 1/2 FAT EXCHANGE CHO: 18g; PRO: 6g; FAT: 3g; CAL: 124; Low-sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours via Nancy OBrion and her Meal-Master Posted to recipelu-digest by "Christopher E. Eaves" Diabetic Black Bean Soup2 1/2 c Black beans; cooked, drained 2 1/2 c Water 1/2 ts Cumin 1 sl Bacon 1/2 c Onion chopped1 c Celery 1/2 ts Salt 1/2 ts Ground pepper; freshly Fry bacon over medium heat in small heavy in small heavy frying pan; crumble bacon and set aside. Heat bacon drippings over medium heat; saute onion and celery until tender, stirring occasionally. Puree beans in blender or food processor fitted with steel blade stir into vegetables. Mix in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Soup will thicken as it stands and can be thinned with additional water. Serve hot. Food Exchanges per serving: 1 STARCH EXCHANGE + 1/2 FAT EXCHANGE CHO: 18g; PRO: 6g; FAT: 3g; CAL: 124; Low-sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours via Nancy OBrion and her Meal-Master Posted to recipelu-digest by "Christopher E. Eaves" o 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 >>

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 >>

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 >>

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