Makes: 6 servings
Ingredients
1 tsp. olive oil
2 medium onions, chopped
2 oz. Spanish chorizo sausage, finely chopped
3 cloves garlic, minced
1 sweet potato, peeled and chopped
1 bay leaf
6 cups low-sodium chicken stock
1 16 oz. can cannellini beans, rinsed and drained
4 cups fresh kale, chopped
1 tsp. dried basil
1/4 tsp. salt
freshly ground black pepper
Preparation
1. Heat oil in a large, heavy bottom Dutch oven or soup pot over medium-high heat.
2. Add onions, and saute 5 minutes. Add sausage and garlic and continue cooking 1 to 2 minutes.
3. Add potato, bay leaf, and stock. Cook 8 minutes until potato is soft.
4. Add beans, kale, basil, salt, and pepper and simmer 5 mihnutes or until thoroughly heated. Discard bay leaf before serving.
This recipe appeared in the September 2012 issue of WebMD Diabetes.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.
Showing posts with label diabetic recipe for soups. Show all posts
Showing posts with label diabetic recipe for soups. Show all posts
Thursday, September 11, 2014
Thursday, October 3, 2013
Diabetic Recipe of the Week: Chicken Noodle Soup
14 servings
Serving Size: 1 cup
Preparation Time: 25 minutes (not including time for stock to cool)
Cooking Time: 1 hour, 40 minutes
Ingredients
Stock
1 rinsed whole chicken (4 lbs.), skinned (except for the wings) and cut into parts
2 large unpeeled onions, quartered
4 medium unpeeled carrots, cut into chunks
4 large celery stalks, coarsely chopped
6 sprigs fresh parsley
6 black peppercorns
3 bay leaves
Salt to taste
Soup
2 tsp. olive oil
1 large onion (10 oz.), chopped
2 large carrots, peeled and sliced diagonally into 1/2 inch pieces
1 large celery stalk, sliced diagonally into 1/2 inch pieces
8 oz. wide egg noodles or linguine (whole wheat, if desired)
Kosher salt and freshly ground black pepper to taste
2 Tbsp. minced fresh parsley
2 tsp. minced fresh thyme
Preparation
1. To prepare the stock, place the chicken parts in a heavy stockpot. Add the onions, carrots, and celery. Add in three quarts of water, and bring to a boil. Skim the surface to remove any gray residue.
2. Add the parsley, peppercorns, bay leaves, and salt. Partially cover the pan, and simmer on low heat for 1 hour, 20 minutes. Remove the chicken parts, and set aside to cool.
3. Line a large colander with cheesecloth, and strain the broth, pressing on the solids to extract all the juices. Discard the vegetables, and reserve the stock, about 10 cups. Add the stock to a large container, and refrigerate for several hours. When it has cooled, spoon off and discard any solidified fat. The stock should be clear.
4. To prepare the soup, remove and discard all the bones from the chicken parts. Cut about 1 lb. of the chicken meat into small pieces for the soup. Save any remaining chicken for another use. Wrap the leftover chicken in an airtight container, and keep in the refrigerator for up to 2 to 3 days.
5. In a large saucepan, heat the olive oil. Add the onion, and saute for 5 minutes. Add the carrots and celery, and saute for 5 minutes. Add in the reserved stock, and bring to a boil. Add the egg noodles or linguine, reduce the heat to medium, and simmer for 6 to 7 minutes. Stir in the cooked chicken. Season the soup lightly with salt and black pepper. Sprinkle in fresh minced parsley and thyme.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.
Serving Size: 1 cup
Preparation Time: 25 minutes (not including time for stock to cool)
Cooking Time: 1 hour, 40 minutes
Ingredients
Stock
1 rinsed whole chicken (4 lbs.), skinned (except for the wings) and cut into parts
4 medium unpeeled carrots, cut into chunks
4 large celery stalks, coarsely chopped
6 sprigs fresh parsley
6 black peppercorns
3 bay leaves
Salt to taste
Soup
2 tsp. olive oil
1 large onion (10 oz.), chopped
2 large carrots, peeled and sliced diagonally into 1/2 inch pieces
1 large celery stalk, sliced diagonally into 1/2 inch pieces
8 oz. wide egg noodles or linguine (whole wheat, if desired)
Kosher salt and freshly ground black pepper to taste
2 Tbsp. minced fresh parsley
2 tsp. minced fresh thyme
Preparation
1. To prepare the stock, place the chicken parts in a heavy stockpot. Add the onions, carrots, and celery. Add in three quarts of water, and bring to a boil. Skim the surface to remove any gray residue.
2. Add the parsley, peppercorns, bay leaves, and salt. Partially cover the pan, and simmer on low heat for 1 hour, 20 minutes. Remove the chicken parts, and set aside to cool.
3. Line a large colander with cheesecloth, and strain the broth, pressing on the solids to extract all the juices. Discard the vegetables, and reserve the stock, about 10 cups. Add the stock to a large container, and refrigerate for several hours. When it has cooled, spoon off and discard any solidified fat. The stock should be clear.
4. To prepare the soup, remove and discard all the bones from the chicken parts. Cut about 1 lb. of the chicken meat into small pieces for the soup. Save any remaining chicken for another use. Wrap the leftover chicken in an airtight container, and keep in the refrigerator for up to 2 to 3 days.
5. In a large saucepan, heat the olive oil. Add the onion, and saute for 5 minutes. Add the carrots and celery, and saute for 5 minutes. Add in the reserved stock, and bring to a boil. Add the egg noodles or linguine, reduce the heat to medium, and simmer for 6 to 7 minutes. Stir in the cooked chicken. Season the soup lightly with salt and black pepper. Sprinkle in fresh minced parsley and thyme.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.
Thursday, January 31, 2013
Diabetic Recipe of the Week: Onion Soup
Makes: 8 servings
Serving Size: 1 cup
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
1 1/2 Tbsp. olive oil
1 large sweet white onion, halved, peeled, and sliced
1 large red onion, halved, peeled, and sliced
3 large leeks, washed and chopped (white part only)
4 garlic cloves, minced
2 tsp. dried thyme leaves or 1 tsp. fresh thyme leaves, chopped
1/4 cup dry white wine
1/4 tsp. black pepper
6 cups fat-free, lower-sodium beef broth
8 slices French bread (2 inches in diameter, 1 inch thick each)
1/2 cup shredded Gruyere cheese
2 Tbsp. grated Parmesan cheese
Preparation
1. In a large saucepan, heat the oil over medium-high heat. Add the white and red onions, and saute for 1 minute. Cover and reduce the heat to medium, and cook for 10 to 12 minutes, just until the onions begin to brown. Lower the heat if necessary to prevent burning. Add the leeks and continue to cook, covered, for 3 minutes. Add the garlic and thyme, cook, uncovered, for 3 minutes.
2. Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper.
3. Add the white wine and black pepper to the onions, and cook over medium heat until the liquid is almost evaporated. Add the beef broth and bring to boiling. Reduce the heat to simmer, and cook for 5 to 6 more minutes.
4. Meanwhile place the bread slices on the prepared baking sheet. Toast the slices on each side for 1 to 2 minutes, just until they are lightly browned. Sprinkle the slices with the Gruyere and Parmesan cheeses and place them under the broiler for 1 minute or until the cheese melts.
5. Ladle the soup into individual bowls and place a slice of cheesy bread on top.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Serving Size: 1 cup
Preparation Time: 10 minutes
Ingredients
1 1/2 Tbsp. olive oil
1 large sweet white onion, halved, peeled, and sliced
1 large red onion, halved, peeled, and sliced
3 large leeks, washed and chopped (white part only)
4 garlic cloves, minced
2 tsp. dried thyme leaves or 1 tsp. fresh thyme leaves, chopped
1/4 cup dry white wine
1/4 tsp. black pepper
6 cups fat-free, lower-sodium beef broth
8 slices French bread (2 inches in diameter, 1 inch thick each)
1/2 cup shredded Gruyere cheese
2 Tbsp. grated Parmesan cheese
Preparation
1. In a large saucepan, heat the oil over medium-high heat. Add the white and red onions, and saute for 1 minute. Cover and reduce the heat to medium, and cook for 10 to 12 minutes, just until the onions begin to brown. Lower the heat if necessary to prevent burning. Add the leeks and continue to cook, covered, for 3 minutes. Add the garlic and thyme, cook, uncovered, for 3 minutes.
2. Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper.
3. Add the white wine and black pepper to the onions, and cook over medium heat until the liquid is almost evaporated. Add the beef broth and bring to boiling. Reduce the heat to simmer, and cook for 5 to 6 more minutes.
4. Meanwhile place the bread slices on the prepared baking sheet. Toast the slices on each side for 1 to 2 minutes, just until they are lightly browned. Sprinkle the slices with the Gruyere and Parmesan cheeses and place them under the broiler for 1 minute or until the cheese melts.
5. Ladle the soup into individual bowls and place a slice of cheesy bread on top.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Thursday, January 24, 2013
Diabetic Recipe of the Week: Butternut Squash and Leek Soup
Makes: 9 servings
Serving Size: 1 cup
Preparation Time: 30 minutes (not including time for squash to cool after microwaving)
Cooking Time: 40 minutes (including 15 minute cool time before blending)
Ingredients
1 large (about 3 lbs) butternut squash
2 cups chopped, well-washed leeks, white part only (about 2 medium)
1/4 cups dry white wine
4 1/2 cups low-fat, reduced sodium chicken broth
1 tsp. ground white pepper
1/2 tsp. kosher salt
1 Tbsp. butter
Topping
3 Tbsp. chopped pistachios
1/2 cup plain non-fat yogurt
1/4 cup creme fraiche
1 Tbsp. minced fresh chives
Preparation
1. Place the butternut squash in a microwave oven (on the glass turntable or the rack). Microwave the squash on high for 5 to 6 minutes. Remove the squash carefully with pot holders and set aside until it is cool enough to handle. Microwaving makes it easier to cut the squash. If you don't have a microwave oven or want to skip this step, proceed with step 2.
2. Cut the squash in half crosswise. Standing each piece upright, carefully peel the skin off with a sharp knife or vegetable peeler. Discard the skin. Set each piece of squash lengthwise on a cutting board. Cut each piece in half lengthwise. Remove and discard the seeds from the squash. Using a serrated spoon, remove any excess stringy fibers from the squash. Cut all the squash into 1 inch cubes. You should have about 10 cups of cubes.
3. Add the squash and leeks to a heavy, large saucepot. Add the wine and the broth. Cover and bring to a boil over medium-high heat. Reduce to a simmer and cook until the squash is tender, about 25 minutes. Let cool for 15 minutes. Add in the pepper and salt.
4. Puree the soup, in batches if necessary, in a food processor or blender (use an immersion blender if you have one). Add the soup back to the saucepot and add the butter. Set over low heat for a few minutes, until the butter melts.
5. For the topping, toast the pistachios in a small, dry skillet for 2 to 3 minutes, shaking the pan frequently, until they are lightly browned. Set aside. In a small bowl combine the yogurt, creme fraiche, and chives. For each bowl of soup, swirl the yogurt mixture on top. Top with the chopped pistachios. Alternatively, you can garnish the soup with individual topping ingredients.
This recipe is from Diabetes Forecast Online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Serving Size: 1 cup
Preparation Time: 30 minutes (not including time for squash to cool after microwaving)
Cooking Time: 40 minutes (including 15 minute cool time before blending)
Ingredients
1 large (about 3 lbs) butternut squash
2 cups chopped, well-washed leeks, white part only (about 2 medium)
4 1/2 cups low-fat, reduced sodium chicken broth
1 tsp. ground white pepper
1/2 tsp. kosher salt
1 Tbsp. butter
Topping
3 Tbsp. chopped pistachios
1/2 cup plain non-fat yogurt
1/4 cup creme fraiche
1 Tbsp. minced fresh chives
Preparation
1. Place the butternut squash in a microwave oven (on the glass turntable or the rack). Microwave the squash on high for 5 to 6 minutes. Remove the squash carefully with pot holders and set aside until it is cool enough to handle. Microwaving makes it easier to cut the squash. If you don't have a microwave oven or want to skip this step, proceed with step 2.
2. Cut the squash in half crosswise. Standing each piece upright, carefully peel the skin off with a sharp knife or vegetable peeler. Discard the skin. Set each piece of squash lengthwise on a cutting board. Cut each piece in half lengthwise. Remove and discard the seeds from the squash. Using a serrated spoon, remove any excess stringy fibers from the squash. Cut all the squash into 1 inch cubes. You should have about 10 cups of cubes.
3. Add the squash and leeks to a heavy, large saucepot. Add the wine and the broth. Cover and bring to a boil over medium-high heat. Reduce to a simmer and cook until the squash is tender, about 25 minutes. Let cool for 15 minutes. Add in the pepper and salt.
4. Puree the soup, in batches if necessary, in a food processor or blender (use an immersion blender if you have one). Add the soup back to the saucepot and add the butter. Set over low heat for a few minutes, until the butter melts.
5. For the topping, toast the pistachios in a small, dry skillet for 2 to 3 minutes, shaking the pan frequently, until they are lightly browned. Set aside. In a small bowl combine the yogurt, creme fraiche, and chives. For each bowl of soup, swirl the yogurt mixture on top. Top with the chopped pistachios. Alternatively, you can garnish the soup with individual topping ingredients.
This recipe is from Diabetes Forecast Online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Thursday, December 6, 2012
Diabetic Recipe of the Week: Holiday Carrot Soup
Makes: 12 servings
Serving Size: 1 cup
Preparation Time: 25 minutes
Cooking Time: 55 minutesIngredients
2 Tbsp. olive oil
2 large onions, thinly sliced (about 3 cups)
3 lbs. carrots, peeled and cut into 1 inch pieces
3 oz. fresh cilantro (about 3 cups), washed, stemmed, and chopped
1 Tbsp. ground coriander
1/4 tsp. kosher salt
1/2 tsp. ground black pepper
8 cups low-fat, reduced-sodium chicken broth
1 1/2 Tbsp. unsalted butter
1/3 cup slivered almonds
1/2 cup plain nonfat yogurt
Preparation
1. In a large stockpot, heat the olive oil over medium heat. Add the onions and saute for 7 to 9 minutes. Add the carrots, cilantro, coriander, salt, and black pepper. Cook for about 10 minutes, stirring to prevent sticking.
2. Add the broth, lower the heat, and simmer for 35 to 40 minutes, until the vegetables are tender.
3. Puree the soup in batches and return to the stockpot to remain warm. Or, remove the pan from the heat and carefully use an immersion blender; then return the pan to the burner to keep the soup warm. Add the butter and stir until melted.
4. In a small, dry skillet, toast the almonds over medium-high heat for 2 to 3 minutes, just until they are lightly browned. Garnish each soup bowl with a drizzle of yogurt and a sprinkle of the toasted almond slivers.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Thursday, October 11, 2012
Diabetic Recipe of the Week: Moroccan Bean Soup
Makes: 8 servings
Serving Size: 1 cup
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
2 tsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 can (14.5 oz.) diced tomatoes
2 cans (15 oz. each) chickpeas, drained and rinsed
4 cups low-fat, low-sodium vegetable broth
1/2 tsp. harissa or hot chili pasta (optional)
Zest and juice of 1 lemon
Preparation
1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and saute for 5 to 6 minutes. Add the cumin, coriander, salt, and pepper, and saute for 1 minute more.
2. Add the diced tomatoes, chickpeas, and vegetable broth, and bring to boiling. Cover and simmer over low heat for 20 minutes.
3. Stir in the harissa, if using, and the lemon zest and juice. Remove the soup from the heat and serve.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Serving Size: 1 cup
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
2 tsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 can (14.5 oz.) diced tomatoes
2 cans (15 oz. each) chickpeas, drained and rinsed
4 cups low-fat, low-sodium vegetable broth
1/2 tsp. harissa or hot chili pasta (optional)
Zest and juice of 1 lemon
Preparation
1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and saute for 5 to 6 minutes. Add the cumin, coriander, salt, and pepper, and saute for 1 minute more.
2. Add the diced tomatoes, chickpeas, and vegetable broth, and bring to boiling. Cover and simmer over low heat for 20 minutes.
3. Stir in the harissa, if using, and the lemon zest and juice. Remove the soup from the heat and serve.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
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