Title: New England Soup
Categories: Diabetic Soup Pasta
Yield: 6 Servings

1		Onion; chopped
2	cl	Garlic; minced
1		Carrot; sliced
1		Green pepper; diced
1	c	Broccoli; diced
1	cn	Tomatoes (16oz), low-sodium
		;drained
1	cn	Tomato sauce (8oz), low- sodium
1/2	c	Macaroni; uncooked
1	cn	Pinto beans (16oz)
2	c	-water
1	tb	Oregano
1 1/2	ts	Black pepper
1 1/2	ts	Basil

1. In a large non-stick pot, saute, saute onion amd garlic, until soft. 2. Stir in the remainding ingredients and cook until vegetables are tender and macaroni is cooked. Stir frequently. 3. Serve piping hot.

Serving size: 1 cup Nutritional info per serving: 201 cal; 11g pro, 1g fat, 39g carb Exchanges: 2 starch, 2 vegetable

Source: The UCSD Healthy Diet for Diabetes

LISA_POOH@DELPHI.COM L.CRAWFORD1@GENIE.GEIS.COM Lisa Crawford

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