Heat oil in a large pan over medium heat. Add bacon bits, garlic, and onion and cook, stirring frequently, until onion is tender (about 3–4 minutes). Add a few drops of water if the mixture begins to stick. Stir in flour, then add chicken broth and bring to a boil. Stir in cabbage, carrots, celery, parsley, salt, and red pepper flakes. Return to a boil, then cover, reduce heat to low-medium, and simmer for 20 minutes. Stir in frozen peas and sour cream, heat through, and serve right away.
Calories: 67 calories, Carbohydrates: 7 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 250 mg, Fiber: 2 g
Exchanges per serving: 1 1/2 vegetable, 1/2 fat. Carbohydrate choices: 1/2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.