Diabetic Cooking

Crock-Pot™ vegetable soup

Preparation time: 15 minutes. Cooking time: 4 hours.


  • 2 bags (16 ounces each) frozen mixed vegetables
  • 1 can (28 ounces) Italian-style crushed tomatoes
  • 1 pound lean stew beef, cut into bite-size pieces
  • 1 envelope (1 ounce) dry onion soup mix
  • 2 cubes reduced-sodium beef bouillon
  • 1 1/2 cups water


Place all ingredients in a Crock-Pot and stir to combine. Cover and cook on high for 4 hours. Stir once halfway through, being careful to stir and replace the lid quickly to prevent heat loss.

Yield: 10 1/2 cups.

Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 167 calories, Carbohydrates: 15 g, Protein: 20 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 328 mg, Fiber: 2 g

Exchanges per serving: 3 vegetable, 2 lean meat. Carbohydrate choices: 1.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.