Source: 1,001 Delicious Recipes for People with Diabetes

Edited by Linda Eugene, R.D., C.D.E., Sue Spitler, and Linda R. Yoakam, R.D., M.S.

 

Serves: 8 (about 1¼ cups each)

 

4 medium beets, peeled, cut into	2 carrots, cut into julienne strips
julienne strips	1 clove garlic, minced
8 ounces ow-fat smoked Polish	1 bay leaf
sausage, sliced	2-3 tsps sugar
½-1 tbsp margarine	2 tbsps cider vinegar
6 cups reduced-sodium fat-free	Salt and pepper to taste
beef broth	Finely chopped dill weed or
1 small head red cabbage,	parsley, as garnish

   thinly sliced or shredded  

 

Sauté beets and sausage in margarine in Dutch oven 3 to 4 minutes. Add broth, cabbage, carrots, garlic, bay leaf, sugar and vinegar; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 20 to 30 minutes. Discard bay leaf; season to taste with salt and pepper.

 

Pour soup into bowls; sprinkle with dill weed.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	120	1 meat	n/a
Fat, total	3.7 g	3 vegetable
Fat, saturated	0.4 g
Carbohydrates	13.1 g
Protein	10.9 g
Cholesterol	17.2 mg
Dietary Fiber	n/a g
Sodium	437 mg