Diabetic Friendly- Easy Vegetable Soup

Ingredients

Serves 4

1 1/2 cups cubed potatoes

1 tablespoon olive oil

1 onion, chopped

1 stalk celery, chopped

2 cloves garlic, minced

2 3/4 cups vegetable or defatted chicken broth

1 cup fresh or frozen corn

1/2 cup fresh or frozen cut green beans

1 large tomato, chopped

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

3/4 cup 1% low-fat milk

angostura bitters (optional)

1/4 teaspoon salt (optional)

1/4 teaspoon ground black pepper

Cooking Instructions

1. Place the potatoes and 3/4 cup water in a small microwave-safe bowl. Cover and microwave on high power for a total of 6 minutes; stir after 3 minutes. Let stand, covered, until needed. 2. In a large saucepan over medium heat, warm the oil. Add the onions and celery. Saute for 5 minutes, or until the onions are soft. 3. Drain the potatoes and add to the saucepan. Stir in the garlic, broth, corn, green beans, tomatoes, thyme and basil. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes. 4. Stir in the milk, bitters (if using), salt (if using) and pepper. Warm through, stirring occasionally, for 5 minutes, but do not boil.