WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.

Monday, January 14, 2013

CHICKEN AND BEAN SOUP

4 slices bacon, cut-up
1 1/2 lb skinless boneless chicken thighs, cut into bite-size pieces
1 cup chopped onion
2 garlic cloves, minced
2 cups chopped plum tomatoes
1 tbsp dried oregano
2 tsp dried basil
1/2 tsp freshly ground black pepper
4 cups water
4 cups chicken broth
1 1/3 cups uncooked orzo
2 tbsp chopped fresh flat-leaf parsley
2 cans (15-oz each) great northern beans
2 tbsp white vinegar
1/2 tsp salt

Cook bacon in a Dutch oven over medium heat until crisp.  Remove bacon using a slotted spoon and set aside. 

Add the chicken pieces to the drippings in the Dutch oven and saute 6 to 8 minutes; remove from the pan.

Add the onion and garlic to the Dutch oven and cook 4 to 5 minutes or until the onion is tender.  Add the tomatoes, oregano, basil, and pepper; cook another minute while stirring constantly.  Return the bacon to the pan along with the chicken.  Stir in the water and chicken broth, scraping the bottom of the pan to loosen any browned bits.  Bring the mixture to a boil.

Add the orzo and cook 9 to 10 minutes until almost tender.  Add the beans and cook another 2 or 3 minutes until heated through. 

Remove soup from the heat and stir in the parsley, vinegar, and salt.


Yield: 6 to 8 servings
Per 1 1/4 cups serving: Approximately 335 calories, 35 1/2 grams carbs, 26 grams protein