Soups are easy to make, they are inexpensive, and they are very nourishing.  Here are a couple of recipes that are great soups and they are also perfect for diabetics.  Two Bean Soup uses baby Lima beans and  great northern beans together for a tasty combination.  The Split-Pea and Turkey Ham Soup is a convenient slow-cooker recipe.

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1/2 lb dried baby Lima beans

1/2 lb dried great northern beans

1 (49 1/2 oz) can reduced-sodium chicken broth

1 1/2 cups cubed cooked lean ham

1 medium onion, chopped

2 celery ribs with leaves, chopped

2 medium carrots, sliced

3 garlic cloves, minced

1/8 tsp ground ginger

2 green onions, sliced, optional

Wash beans and remove any bad ones.  Place in a large pot or dutch oven and add enough water to cover by 2-inches.  Bring to a boil and boil for two minutes.  Remove from the heat; cover and let stand one hour.

Drain beans and rinse.  Return beans to pot.  Add broth and ham; bring to a boil.  Reduce heat; cover and simmer for one hour.  Add the onion, celery, carrots, garlic, ginger and return to a boil.  Reduce heat and cover pot.  Simmer at least one-half hour or until beans and vegetables are tender.  Place in serving bowls and top with green onions for garnish if desired. 

Serves 7  Per serving:  215 calories, 31 g carbs, 10 g fiber, 19 g protein

Note:  Beans are an excellent food choice for diabetics. 


6-oz turkey ham, cut into small cubes

1 cup raw green split peas

1 small yellow onion, diced

1 large carrot, peeled and diced

2 stalks celery, trimmed and diced

2 bay leaves

1 large garlic clove, minced

1/4 tsp crushed dried thyme

1/8 tsp black pepper

4 cups no-salt-added chicken broth

In a 5-quart slow cooker, combine all the above ingredients.  Cover and cook on low for 6 hours.

4 servings of 1 1/2 cups each = 282 calories, 39 g carbs, 26 g protein