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Depression Potato Soup (Diabetic)




Source of Recipe


The Diabetic Healthy Exchanges Cookbook


Recipe Introduction


By: JoAnna M. Lund. Published by Perigee press.

Depression Potato Soup

3 c. (15oz.) diced raw potatoes
1 c. diced onion
1 c. diced celery
1/2 c.Scant (3/4 oz.) uncooked fine noodles
2 c. water
1-1/2 c. (one 12 fluid oz.can)Carnation
Evaporated Skim Milk
1 t. dried parsley flakes
1/8 t. black pepper

In a large saucepan, combine potatoes, onion, celery, noodles, and water.
Cook over medium heat, stirring occasionally, until vegetaables are tender,about 15 minutes. Drain, BUT reserve liquid.
Return one cup of reserved liquid and drained vegetables back to pan.
Stir in evaporated skim milk, parsley flakes,and black pepper.
Lower heat. Simmer 10-15 minutes, stirring occasionally.
Makes four 1-1/2 cup servings.

Note: Servings: 145 Calories, 1 gm. fat, 5 gm protein, 30 gm carbohydrate, 103 mg. sodium, 1 gm fiber.
Exchange: 1 starch, 1 skim milk and 1/2 vegetable.
Source: The Diabetic's Healthy Exchanges Cookbook by JoAnna M. Lund, published by Perigee.