DIABETIC VEGGIE RECIPES RECIPES

Name: Veggie Potato Soup
Prep time: 20 min
Cook time: 5 h 30 min
Total time: 5 h 50 min
Yield: 11 servings (2-3/4 quarts).
Ingredients: 3 cans (14-1/2 ounces each) vegetable broth; 6 medium potatoes, cubed; 1 medium carrot, thinly sliced; 1 large leek (white portion only), chopped; 1/4 cup butter, cubed; 1 garlic clove, minced; 1 teaspoon dried thyme; 3/4 teaspoon salt; 1/4 teaspoon dried marjoram; 1/4 teaspoon pepper; 1/4 cup all-purpose flour; 1-1/2 cups half-and-half cream; 1 cup frozen peas, thawed

VEGGIE POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Veggie Potato Soup Recipe: How to Make It - Taste of Home image

Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! —Hannah Thompson, Scotts Valley, California

Provided by Taste of Home

Categories Lunch

Total Time 05 hours 50 minutes

Prep Time 20 minutes

Cook Time 05 hours 30 minutes

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

Ingredients

3 cans (14-1/2 ounces each) vegetable broth
6 medium potatoes, cubed
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 cup frozen peas, thawed

Steps:

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

Nutrition Facts : Calories 207 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 661mg sodium, CarbohydrateContent 29g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 starch

VEGGIE POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Veggie Potato Soup Recipe: How to Make It - Taste of Home image

Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! —Hannah Thompson, Scotts Valley, California

Provided by Taste of Home

Categories Lunch

Total Time 05 hours 50 minutes

Prep Time 20 minutes

Cook Time 05 hours 30 minutes

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

Ingredients

3 cans (14-1/2 ounces each) vegetable broth
6 medium potatoes, cubed
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 cup frozen peas, thawed

Steps:

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

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