It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Yemenite Soup with Pumpkin

Source: Enlitened Kosher Cooking by Nechama Cohen

Hearty soup made with chicken, fresh vegetables, fresh herbs and Yementi spice.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	179.9

Total Carbs	16.8 g

Dietary Fiber	6.2 g

Sugars	5.2 g

Total Fat	2.9 g

Saturated Fat	0.7 g

Unsaturated Fat	0.8 g

Potassium	863.7 mg

Protein	23.1 g

Sodium	139.0 mg

Dietary Exchanges 2.9 Fat, 2.1 Vegetables, 1.9 Meat, 0.2 Starch,

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.
Powered by ESHA

Servings

Ingredients

1.0
1 each whole roasting chicken, without skin 1.0
1 each yellow onion 1.0
1 each medium carrots 1.0
1 each medium russet potato 2.0
2 lb kohlrabi 3.0
3 each medium zucchini 4.0
4 each medium celery stalks 1.5
1 1/2 cup fresh cubed pumpkin 2.0
2 each bay leaf 1.0
1 cup fresh cilantro 0.5
0 1/2 cup tomato juice 1.0
1 tsp Hawaij spice 1.0
1 pinch salt

Directions

Boil chicken in a 6-quart soup pot. Clean the fat from the soup. If you have poured off the water, refill pot halfway and bring poultry to a boil again.
Add vegetables, cut into very large chunks, bay leaves, cilantro and the tomato juice if desired (this will make soup darker than the original).
Season with salt and Hawaij spice. (The correct amount of Hawaij spice will make soup golden, but not too dark.)
Simmer for about an hour, or until chicken is soft. Add salt to taste.
Remove cilantro and bay leaves before serving.