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Soybean and Vegetable Spread
Source: dLife

A low carb appetizer made from soybeans, vegetable broth, carrot, and onion.

Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 84.9
Total Carbs 4.8 g
Dietary Fiber 1.0 g
Sugars 2.0 g
Total Fat 5.1 g
Saturated Fat 2.6 g
Unsaturated Fat 1.0 g
Potassium 26.0 mg
Protein 4.1 g
Sodium 54.6 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  fresh chopped onion
1 pinch  black pepper
0 1/2 cup  chopped carrots
2 each  medium garlic cloves
2 tbsp  low sodium vegetable broth
1 1/2 cup  Soybeans, canned
1 cup  sour cream
2 tbsp  chopped parsley
1 tsp  fresh lemon juice
1 pinch  kosher salt
  1. In small skillet, over medium heat, cook onion, carrot, garlic, and broth, covered, until vegetables are tender and liquid absorbed, approximately 5 - 8 minutes. Remove from heat and allow to cool.
  2. In food processor, blend soybeans and sour cream until smooth. Stir in vegetable mixture and parsley; season to taste with lemon juice, salt, and pepper.
  3. Refrigerate 4 - 6 hours for flavors to blend.

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