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Roasted Tomato and Vegetable Soup

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Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

  • Source: Diabetic Living Diet
  • Prep time: 30 minutes | Cook time: 25 minutes | Total time: 55 minutes
  • Servings: 8

Ingredients Edit

Directions Edit

  1. In a 4-quart dutch oven, heat oil over medium heat.
  2. Add onion, celery, carrots, and garlic; cook for 5 minutes.
  3. Stir in broth, squash, and undrained tomatoes.
  4. Bring to boiling; reduce heat.
  5. Cover and simmer for 20 minutes.
  6. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more.
  7. If desired, sprinkle each serving with Parmesan cheese.

Slow cooker version Edit

  1. Omit olive oil.
  2. In a 3½- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using).
  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.
  4. If using low-heat setting, turn cooker to high-heat setting.
  5. Add zucchini, broccoli, fresh oregano (if using), salt and pepper.
  6. Cover and cook 30 minutes more.
  7. Serve as above.

Nutritional information Edit

Per serving:

  • 92 Calories | 2g Total Fat | 0g Saturated Fat | 641mg Sodium | 16g Carbs | 4g Dietary Fiber | 0mg Cholesterol | 6g Protein
  • Exchanges: 1 vegetable | ½ starch | ½ lean meat
  • Carb choices: 1

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