Soup Special of the Day.....Italian Skillet Roasted Vegetable Soup

This week's Soup Special of the Day is an Italian Skillet Roasted Vegetable Soup. Bell Peppers, Tomatoes, Garlic, and Zucchini are just a few of the ingredients for this delicious soup! Prepared using your Dutch Oven. It's from the Diabetes Self Management website. At the Diabetes Management site you'll find a huge selection of Diabetic Friendly Recipes along with tips on managing your Diabetes, Diabetic News, and much more so check it out today. Plus you can subscribe to the Diabetes Self Management Magazine! So Enjoy and Eat Health in 2018!  https://www.diabetesselfmanagement.com/

Italian Skillet Roasted Vegetable Soup 

Ingredients
2 tablespoons olive oil, divided
1 medium red, yellow, or orange bell pepper, chopped

1 clove garlic, minced
2 cups water
1 can (about 14 ounces) diced tomatoes
1 medium zucchini, thinly sliced lengthwise
1/8 teaspoon red pepper flakes
1 can (about 15 ounces) navy beans, rinsed and drained
3 to 4 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon liquid smoke (optional)
Directions
1 - Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add bell pepper; cook and stir 4 minutes or until edges are browned. Add garlic; cook and stir 15 seconds. Add water, tomatoes, zucchini, and red pepper flakes; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes.

2 - Add beans, basil, remaining 1 tablespoon oil, vinegar, salt, and liquid smoke, if desired; simmer 5 minutes. Remove from heat; let stand, covered, 10 minutes before serving.

Tip. If your diet plan permits, top with croutons.
Yield: 5 servings.

Nutrition Facts Per Serving:
Calories: 157 calories, Carbohydrates: 25 g, Protein: 8 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 670 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/italian-skillet-roasted-vegetable-soup/