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Diabetic Bean Soup

Greek Bean And Vegetable Soup

Greek Bean And Vegetable Soup

Known in Greece as Fassoulada, this hearty, thick soup is a popular dish in that country. Navy beans, onion, tomatoes, and garlic are the essential basics of this soup. 2 3/4 cups vegetables and beans, 1 1/4 cups broth, 1 oz. bread, oz. cheese, 1 Tbsp. nuts 2 3/4 cups vegetables and beans, 1 1/4 cups broth, 1 oz. bread, oz. cheese, 1 Tbsp. nuts Choices/Exchanges: 5 Nonstarchy vegetable, 2 Starch, 1 Lean protein, 2 Fat Cooking for 2 Dinner Lunch Main Dish Quick & Easy Vegetarian High in Fiber Veggie Rich Comfort Food Mediterranean canned navy or great northern beans (no-salt-added, rinsed and drained) canned whole tomatoes (low-sodium, no-sugar-added, drained) feta cheese (reduced-fat, crumbled, about 3 Tbsp.) shelled pistachios (no-salt-added, dry-roasted, coarsely chopped) Heat oil in a large saucepan over medium-high heat. Add the onion, zucchini, celery, and garlic. Cook 2 to 3 minutes, until vegetables soften. Add vegetable broth, water, beans, and tomatoes. Break up the tomatoes with the edge of a cooking spoon. Bring soup to a simmer and cook 5 minutes. Add the spinach and thyme. Cook about 1 minute, until the spinach wilts. Add the black pepper. Ladle the soup into 2 bowls and sprinkle with the feta cheese and pistachio nuts. Serve bread on the side. Continue reading >>

Tasty Black Bean Soup

Tasty Black Bean Soup

Must-Have Recipes for a Potluck: 30 Diabetic Desserts, Salads, Appetizers & More With this FREE eCookbook filled with recipes for desserts, diabetic salads, diabetic appetizers, and more, you're all ready to enjoy some good eats with even better company! Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy You must be logged in to add a private note. Login | Register We are adding the recipe to your Recipe Box. You must be logged in to add a recipe. Login | Register Lots of Cuban restaurants serve Black Bean Soup on their menus, and with it being truly a cinch to make, we wanted to be sure to include this healthy and Tasty Black Bean Soup for you to enjoy at home. Coat a medium saucepan with cooking spray. Preheat over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally. Stir in oregano and cook 1 additional minute. Remove from heat. In a food processor or blender, process beans with liquid until desired consistency (chunky or smooth). Add bean puree to saucepan with onion-garlic mixture. Heat until mixture boils, then reduce heat to low and simmer 10 minutes, or until flavors are blended, stirring occasionally. You can make this soup a bit thinner by adding a small amount of water. It's up to you! 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 >>

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 >>

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 >>

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 >>

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 >>

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 >>

Bean Soup And Carbs

Bean Soup And Carbs

Friend T 1.5 ? Since Gestational Twins 2000 I have been on the Paleo Diet for two years. No LEGUMES. Recently, I have been learning on this forum about how others eat. Low Carb High Fat. I have begun eating cheese and some dairy. I made a homemade bean soup last week, and have enjoyed this soup with melted cheese. However, the carbs seem quite high, on average maybe 30 grams per cup...are others eating many beans in their diet and if so, what type and how much on average? Do folks eat Peanut Butter without sugar added? Peanuts are also a legume and I have cut those out the past 2 years on the Paleo Diet.... No bean and no peanut butter for me. I use my meter to advise me what I can safely eat. D.D. Family Getting much harder to control Only green beans (not approved for paleo) and I do eat peanut butter (also, not paleo approved.) But not to mock paleo, I do enjoy a ton of paleo recipes. Vicky A1Cs at DX 2002 7.2 7/14 8.8 1/15 4.8 4/15 4.8 9/15 5.2 3/16 5.4 11/17 5.2 I do make black bean chilli and can enjoy about 1/2-2/3 cup with no spike. But I add a lot of fat to it and eat it with cheese and guacamole. I also eat natural peanut butter, the Costco brand with no sugar. It is 4 net carbs per serving. I also am able to eat hummus made from garbanzo beans and often use garbanzo bean flour in baking. I seem to do well with high fiber foods. 115 pounds, Breast Cancer dx'd 6/16, 6 months of chemo and 6 weeks of radiation 2000 metformin ER, 100 mg Januvia,Glimperide, Prolia, Gabapentin, Meloxicam, Probiotic with a Prebiotic, , Lisinopril, B-12, B-6, Tumeric, Magnesium, Calcium, Vit D, and Occuvite mostly vegan diet, low fat and around 125 carbs a day, walk 5-6 miles every other day and 1 hour of yoga and light weights. I have been on the Paleo Diet for two years. No LEGUMES 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 >>

Tuscan Bean Soup Diabetic Health Clinic

Tuscan Bean Soup Diabetic Health Clinic

1 handful fresh parsley, finely chopped, stalks and leaves to garnish Finely chop the rosemary and thyme and set aside. Finely dice the onion, crush the garlic and add to a medium soup pot. Add macadamiaoil, celery, carrot and saut for 5-7 minutes on a medium heat. Add the tomatoes, beans, stock, chilli flakes and reserved chopped herbs, 200ml of water and stock cube. Bring to a gentle boil, then simmer semi covered for around 15 minutes or until carrot is tender. Pour into soup bowls and garnish generously with finely chopped parsley. Macadamia oil has a much higher smoking point so it it is safe to use with a traditional method of cooking. Place rosemary and thyme into mixing bowl and chop 10 seconds, speed 8. Set aside. Place onion and garlic into TM bowl and chop 3 seconds, speed 5. Scrape down sides of bowl with spatula. Add olive oil, celery and carrot and saut 5 minutes, varoma, speed 1 without MC in place. Add tomatoes, beans, stock cube, chilli flakes and reserved chopped herbs and cook 12 minutes, 100C, reverse, speed 1. Pour soup into bowls and garnish generously with finely chopped parsley. Because theThermomix, cooks at maximum 120C which is NOT smoking point, it is safe to cook with olive oil. **To peel tomatoes, I carefully cut out the core of tomatoes with a paring knife (no need to cut the tomatoes in half), then place them in a bowl; pour over enough boiling water, from the kettle, to cover the tomatoes. Leave them in for a good 30 seconds, drain the water and the skin peels off easily I use the knife to help it along. Please feel free to use which ever vegetables you have in your fridge that need using up: add some zucchini, chopped up spinach or kale, frozen peas etc. Recipe by :Julie Mironowicz| Diabetic Health Clinic Nutritionist |See this recipe Continue reading >>

Beans Will Rock Your World

Beans Will Rock Your World

I’ve started eating a lot more beans. Why? They are healthy and cheap. They make me feel good, and it turns out they taste great if you prepare them right. Research shows that beans are even better if you have diabetes. A woman in my neighborhood got me started. We were talking about diabetes, and she said she had been diagnosed with Type 2 five years ago. But she now eats beans with every meal, and all her numbers are back to normal, including her glucose tolerance test. I figured I should look into it. Of course the first place to look is always Diabetes Self-Management‘s Amy Campbell. Here’s what she wrote in 2007: “Beans are a rich source of protein. One cup of beans contains about 16 grams of protein, the same as 2 ounces of meat or chicken. People who are vegetarians typically use beans and bean products as their main source of protein. Beans contain no cholesterol…and only about 1 gram of fat (non of it saturated, either).” That’s just the start. Amy says beans “also contains about 15 grams of [mostly-soluble] fiber…which can help lower cholesterol levels and lower the risk of heart disease…Beans are also a great source of iron, calcium, potassium, and magnesium, as well as vitamin A and folate.” That column was from five years ago. Since then, others have been shouting the praises of beans even more loudly. According to Jim Healthy, editor of the Web site My Healing Kitchen, “Beans are best for diabetes,” because “they are loaded with all-important fiber, which slows the breakdown of carbohydrates into sugars in your bloodstream, assists your body’s insulin response to glucose, and helps you burn fat faster.” They will limit the spikes in glucose levels after meals. (See last week’s blog entry “Stop Spiking Those Sugars!”) H 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 >>

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 >>

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