Some More Soups

Welcome to Avenue Prophets Thursday Espresso Hour an open thread cleverly situated on the intersection of faith and politics. I believed right this moment that I’d share a few of my favourite soup recipes.

Rooster Soup With Rice and Mushrooms

Serving Measurement: 8    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————              ——————————–

1            pound                 boneless skinless rooster breasts — cubed

8            ounces                mushroom caps — sliced

1            small                   shallot — minced

1            teaspoon            seasoned salt – see recipe

½           teaspoon            seasoned pepper – see recipe

2            teaspoons          poultry seasoning – see recipe

2            teaspoons          balsamic vinegar

1            cup                      rice — raw

48         ounces                 low sodium rooster broth

2           tablespoons        low sodium soy sauce

2           tablespoons        vegetable oil

2          complete                    bay leaves

1           tablespoons        low sodium soy sauce

In a big pan or Dutch oven brown rooster, shallots, and mushrooms in oil.

Add seasonings and broth.  Deliver to a boil.

Add rice and scale back warmth and canopy. Simmer for half-hour. Take away bay leaves earlier than serving.

Per Serving: 224 Energy; 4g Fats (18.0% energy from fats); 23g Protein; 22g Carbohydrate; 1g Dietary Fiber; 33mg Ldl cholesterol; 713mg Sodium.  Exchanges: 1 Grain(Starch); 2½ Lean Meat; ½ Vegetable; 0 Fruit; ½ Fats; 0 Different Carbohydrates.

Ham and Bean Soup

Serving Measurement: 8    

Quantity Measure            Ingredient — Preparation Methodology

——–     ————            ——————————–

16           ounces              small white beans — drained

1             medium            pink onion — diced

½            cup                    celery — diced

½            cup                    carrot — diced

2            cloves                 garlic — minced

1            pound                ham, additional lean, boneless — cubed

32         ounces                no-salt-added rooster broth

1           tablespoon         unsalted butter

1           tablespoon         olive oil

¼          teaspoon            black pepper

½          teaspoon            floor cloves

1          tablespoon          Dijon mustard

1          teaspoon             dried oregano

6          ounces                 no salt added tomato paste

2          complete                   bay leaves

1          teaspoon             dried basil

1          tablespoon          low sodium Worcestershire sauce

Cowl beans in water and convey to a boil. Scale back warmth and simmer for one hour. Drain.

Add olive oil and butter to a big pot or Dutch oven. Sauté onions, celery, carrots and garlic till onions softened and begin to caramelize.

Add tomato paste, Worcestershire sauce, Dijon mustard, basil, oregano, pepper and cloves. Combine nicely.

Add beans, ham and rooster inventory. Combine nicely. Add bay leaves.

Warmth till boiling. Scale back warmth. Cowl and simmer for half-hour. Take away bay leaves.

This may be made in a crockpot. Add all components and cook dinner on LOW for 8 to 10 hours or HIGH for 4 to five hours.

Per Serving: 339 Energy; 8g Fats (19.5% energy from fats); 29g Protein; 45g Carbohydrate; 16g Dietary Fiber; 29mg Ldl cholesterol; 672mg Sodium.  Exchanges: 2½ Grain(Starch); 2 1/2 Lean Meat; 1½ Vegetable; ½ Fats; 0 Different Carbohydrates.

Asian Pork and Vegetable Soup

Serving Measurement: 8    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————              ——————————–

8           ounces                 mushrooms — sliced

14½      ounces                 no salt added diced tomatoes — drained

1           small                    onion — diced

2           massive                     garlic cloves — minced

1           teaspoon             contemporary ginger — minced

1           pound                  pork loin — sliced skinny

1           cup                       frozen peas

32        ounces                  low sodium rooster broth

1           cup                       rice, immediate

2           tablespoons        vegetable oil

⅛          teaspoon             crushed pink pepper

1          teaspoon             sesame oil

2          tablespoons        soy sauce, low sodium

1          tablespoon          low sodium Worcestershire sauce

2          tablespoons        sherry

Warmth oil in a big saucepan or Dutch oven. Add onion, garlic and ginger. Prepare dinner on medium excessive for one minute.

Add sliced pork. Prepare dinner till pork is browned and onion is softened.

Add remainder of components aside from rice. Deliver to boiling. Add rice. Decrease warmth and canopy and simmer for half-hour.

Per Serving: 196 Energy; 6g Fats (28.9% energy from fats); 15g Protein; 19g Carbohydrate; 2g Dietary Fiber; 18mg Ldl cholesterol; 432mg Sodium.  Exchanges: 1 Grain(Starch); 1½ Lean Meat; ½ Vegetable; 1 Fats; 0 Different Carbohydrates.

Not for Wimps Scorching and Bitter Soup

Serving Measurement: 8    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————              ——————————–

1            small                   shallot — finely minced

5            ounces                shiitake mushrooms — sliced skinny

2            cloves                  garlic — minced fantastic

1            teaspoon            ginger root — minced fantastic

¼           cup                      inexperienced onions — sliced skinny

1           pound                  pork chops — sliced skinny

8           ounces                 water chestnuts, canned — sliced skinny

8           ounces                 bamboo shoots, canned — sliced skinny

2          ounces                  pimientos — minced

2           tablespoons        chives — minced

32         ounces                 low sodium vegetable broth

8          ounces                  low sodium beef broth

¼         teaspoon               crushed pink pepper flakes

1          teaspoon               Tiger Sauce or different sizzling sauce

2          tablespoons          low sodium soy sauce — divided

1          tablespoon            low sodium Worcestershire sauce

2          teaspoons             sesame oil

2          tablespoons          rice wine vinegar

¼         teaspoon               white pepper

1          tablespoon           chili garlic sauce

1          tablespoon           sherry

1          tablespoon           cornstarch

Combine 1 tablespoon soy sauce, sherry and cornstarch in a small bowl. Add the meat and let marinate for at the very least quarter-hour.

Warmth oil in massive saucepan or Dutch oven. Add shallots and inexperienced onions. Prepare dinner till softened.

Add mushrooms and pork. Prepare dinner till mushrooms begin to brown and no pink stays in pork.

Add garlic and ginger and cook dinner till aromatic about 30 seconds.

Add remaining components and convey to a boil.

Scale back warmth and simmer for half-hour.

Per Serving: 215 Energy; 7g Fats (28.2% energy from fats); 18g Protein; 22g Carbohydrate; 5g Dietary Fiber; 28mg Ldl cholesterol; 480mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; ½ Fats; 0 Different Carbohydrates

Break up Pea With Ham Soup

Serving Measurement: 10    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————              ——————————–

16         ounces                cut up peas — drained

2          medium               Yukon Gold potatoes — peeled and diced

1          medium               onion — diced

2          cloves                   garlic — minced

1          teaspoon             ginger root — minced

½         cup                        celery — diced

½         cup                        carrot — diced

1          pound                  ham, additional lean, boneless — cubed

32       ounces                  no-salt-added rooster broth

1         cup                        sherry

¼        teaspoon              pepper

1         teaspoon             allspice

1         tablespoon          low sodium Worcestershire sauce

1         tablespoon          Dijon mustard

12       ounces                 low fats evaporated milk

2         tablespoons        unsalted butter

Soak peas over evening in sufficient water to cowl by a few inches.

Soften butter in massive pot or Dutch oven.  Add onions, celery, and carrots and cook dinner for five to 10 minutes till greens begin to soften.

Add garlic and ginger and cook dinner for 30 seconds till aromatic.  Add sherry and deglaze pan.

Drain peas.  Add remainder of components besides evaporated milk. Warmth to boiling.

Scale back warmth and simmer for about three hours or till peas are tender. Stir continuously to maintain from burning.

Add evaporated milk and blend nicely. Warmth for a few minutes however do not let the soup boil.

Per Serving: 328 Energy; 6g Fats (17.0% energy from fats); 27g Protein; 40g Carbohydrate; 12g Dietary Fiber; 28mg Ldl cholesterol; 565mg Sodium.  Exchanges: 2 Grain(Starch); 2½ Lean Meat; ½ Vegetable; ½ Non-Fats Milk; ½ Fats; 0 Different Carbohydrates.

Chili Soup

Serving Measurement: 10    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————              ——————————–

14½      ounces                 no salt added stewed tomatoes — drained and diced

32         ounces                 low sodium beef broth

1           small                    onion — diced small

16         ounces                 fat-free refried beans

16         ounces                 low sodium kidney beans, canned — drained and rinsed

1           tablespoon         chili powder — see recipe

½          teaspoon             cumin powder

½          teaspoon             dried oregano

1          pound                   additional lean floor beef

8          ounces                  no salt added tomato sauce

1          tablespoon           low sodium Worcestershire sauce

4          ounces                  diced inexperienced chilies

1          teaspoon              seasoned salt — see recipe

½         teaspoon              seasoned pepper — see recipe

½         teaspoon              marjoram

½         teaspoon              thyme

1          tablespoon          balsamic vinegar

6          ounces                 no salt added tomato paste

Brown the bottom beef in a saucepan. Drain fats.

Add remainder of components and warmth to boiling.

Scale back warmth and simmer for half-hour.

You may put every thing in a crockpot and cook dinner on LOW for six to eight hours or HIGH 3 to 4 hours. You do not have to brown the meat first.

Per Serving: 242 Energy; 8g Fats (30.2% energy from fats); 18g Protein; 25g Carbohydrate; 6g Dietary Fiber; 31mg Ldl cholesterol; 405mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1½ Vegetable; 0 Fruit; 1 Fats; 0 Different Carbohydrates.

Cheeseburger Soup

Serving Measurement: 8    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————              ——————————–

1            pound                 additional lean floor beef

1            small                   onion — chopped

1            medium              carrot — diced

1            stalk                    celery — diced

1            teaspoon            dried basil

1            teaspoon            contemporary parsley — minced

1            tablespoon        low sodium Worcestershire sauce

4            tablespoons      unsalted butter — divided

3            cups                    low sodium beef broth

1½        kilos               Yukon Gold potatoes — diced

¼          cup                       all-purpose flour

2          cups                      low sodium cheddar cheese — cubed

1½       cups                     2% milk

½         teaspoon              salt

¼         teaspoon              floor black pepper

¼         cup                        low-fat bitter cream

In massive saucepan or Dutch oven brown floor beef. Drain and put aside placing beef on a paper towel lined plate.

Soften one tablespoon of butter and add onion, carrots, and celery, and cook dinner till tender about 10 to fifteen minutes.

Add broth, potatoes, beef, and basil. Warmth to boiling.

Scale back warmth and canopy and cook dinner till potatoes are tender about 18 minutes..

Soften remaining butter in small saucepan and add flour. Prepare dinner till bubbly.

Add flour combination to soup and convey again to a boil. Prepare dinner and stir till thickened.

Scale back warmth to low.

Take away from warmth and add milk slowly stirring to mix every time. Return to warmth.

Add salt, pepper, parsley, Worcestershire, and cheese. Prepare dinner and stir till cheese melts.

Take away from warmth and add bitter cream. Stir to mix.

Per Serving: 443 Energy; 26g Fats (53.1% energy from fats); 26g Protein; 25g Carbohydrate; 2g Dietary Fiber; 88mg Ldl cholesterol; 244mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; ½ Vegetable; 0 Non-Fats Milk; 3½ Fats; 0 Different Carbohydrates.

Corn Chowder

Serving Measurement: 6    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————              ——————————–

1            massive                    Yukon Gold potato — peeled and diced

2            cups                    boiling water

1            small                   candy onion — diced

1            clove                   garlic — minced

2            tablespoons       unsalted butter

16         ounces                 frozen corn — defrosted

2           ounces                 pimientos — diced

2           cups                     low sodium vegetable broth

12        ounces                  fats free evaporated milk

½         teaspoon              salt

¼         teaspoon              floor black pepper

¼         teaspoon              paprika

1         tablespoon          chives

Add potatoes to boiling water and cook dinner till tender 18 to twenty minutes. Drain.

In massive saucepan or Dutch oven warmth butter. Add onion and cook dinner till tender. Add garlic and cook dinner for 30 seconds or till aromatic. Add potatoes, corn, pimientos, broth, milk, salt, pepper, and paprika.

Simmer for 25 to half-hour.

Sprinkle chives on prime to serve.

Per Serving: 187 Energy; 4g Fats (21.3% energy from fats); 10g Protein; 27g Carbohydrate; 3g Dietary Fiber; 10mg Ldl cholesterol; 424mg Sodium.  Exchanges: 1 Grain(Starch); ½ Lean Meat; ½ Vegetable; 1 Fats.

Chunky Potato Soup

Serving Measurement: 8    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————              ——————————–

1            massive                    shallots — finely minced

2            cloves                 garlic — finely minced

½           cup                      celery — finely diced

½           cup                      carrots — finely diced

5            medium              potatoes — golden, cubed

28         ounces                 low sodium vegetable broth

12         ounces                 fat-free evaporated milk

2           cups                     cheddar cheese, low sodium — shredded

8          ounces                  low-fat bitter cream

⅛          cup                       chives — minced

2          tablespoons        unsalted butter

½         teaspoon              salt

¼         teaspoon              white pepper

¼         teaspoon              paprika

Warmth sufficient water to cowl potatoes till boiling. Add potatoes. Boil 20 to 25 minutes till tender. Drain.

Soften butter in a big saucepan or Dutch oven. Add shallots, celery and carrots. Prepare dinner till softened. Add garlic and cook dinner for 30 seconds.

Add rooster broth. Warmth to boiling.

Add potatoes and decrease warmth.

Add milk, salt, pepper and paprika. Add cheese a bit of at a time and cook dinner till melted.

Take away pan from warmth. Add bitter cream and chives and blend till blended.

Per Serving: 292 Energy; 14g Fats (41.8% energy from fats); 18g Protein; 25g Carbohydrate; 3g Dietary Fiber; 43mg Ldl cholesterol; 440mg Sodium.  Exchanges: 1 Grain(Starch); 1½ Lean Meat; ½ Vegetable; ½ Non-Fats Milk; 2 Fats; 0 Different Carbohydrates.

Thick and Hearty Tex-Mex Soup

Serving Measurement: 8    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————              ——————————–

16         ounces                fat-free refried beans

4           ounces                 inexperienced chilies — drained and diced

10         ounces                no salt added Rotel diced tomatoes and inexperienced chilies — drained

2           cloves                  garlic — minced

1          medium               onion — minced

11        ounces                 corn with pink and inexperienced peppers — drained

1          cup                       pink wine

32        ounces                 low sodium vegetable broth

1          tablespoon          chili powder — see recipe

½         teaspoon             floor cumin

¼         teaspoon             black pepper

½         teaspoon             dried oregano

4          ounces                black olives — drained and sliced

8          ounces                mushrooms

1          medium              inexperienced bell pepper — seeded and diced

1          cup                      four-cheese Mexican-style shredded cheese

Mix all of the components, besides cheese, in a big pot or Dutch oven.  Stir to interrupt up beans.  Warmth over medium warmth till soup involves a boil.  Scale back warmth to low and simmer for half-hour.

Serve in a bowl sprinkled with cheese.

Notes: This may be made in a crockpot. Add all components and cook dinner on Low for six to eight hours or Excessive for 3 to 4 hours

Per Serving: 211 Energy; 6g Fats (26.0% energy from fats); 13g Protein; 25g Carbohydrate; 5g Dietary Fiber; 11mg Ldl cholesterol; 828mg Sodium.  Exchanges: 1 Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; ½ Fats.

French Onion Soup

Serving Measurement: 6    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————              ——————————–

2            tablespoons       unsalted butter

2            tablespoons       olive oil

2            massive                    candy onions — sliced skinny

2            massive                    pink onions — sliced skinny

1            tablespoon        all-purpose flour

½           teaspoon            salt

¼           teaspoon            white pepper

¼           teaspoon            dried thyme

½           cup                      white wine

3           cups                     low sodium rooster broth

2           cups                     low sodium beef broth

1          complete                   bay leaf

½          pound                 French bread — 6 slices

12        ounces                Gruyere cheese

Soften butter in massive pot or Dutch oven over medium-low. Add olive oil and onions. Prepare dinner stirring often till caramelized. It will take a few half hour.

Add flour and cook dinner stirring for about 1 minute.

Add wine and stir scraping up any browned bits.

Add salt, pepper, thyme, bay leaf, and each broths. Deliver to a boil.

Scale back warmth and canopy and simmer for half-hour. Take away bay leaf.

Toast the bread.

Ladle soup in broiler protected bowls. Prime with toasted bread and cheese. Broil till cheese is melted.

Notes: You can also make this vegetarian and use all vegetable broth.

Per Serving: 506 Energy; 28g Fats (50.7% energy from fats); 31g Protein; 30g Carbohydrate; 3g Dietary Fiber; 73mg Ldl cholesterol; 875mg Sodium.  Exchanges: 1½ Grain(Starch); 3½ Lean Meat; 1½ Vegetable; 4 Fats.

Minestrone

Serving Measurement: 6    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————              ——————————–

2            tablespoons       olive oil

1            massive                    onion — diced

2            tablespoons       no salt added tomato paste

2            cloves                 garlic — minced

1            massive                    carrot — diced

2            stalks                  celery — diced

2            medium              Yukon Gold potatoes — peeled and cubed

1            cup                      inexperienced beans — lower into 1-inch items

14½      ounces                 no salt added diced tomatoes with basil, garlic & oregano — drained

2            medium              zucchini — peeled and diced

1            cup                      elbow macaroni

15         ounces                 no salt added garbanzo beans — drained

4          ounces                  spinach leaves– shredded

1          teaspoon              Italian seasoning – see recipe

½         teaspoon              salt

¼         teaspoon              floor black pepper

6          cups                      low sodium vegetable broth

¼         cup                        grated contemporary Parmesan cheese

Warmth oil in massive pot or Dutch oven. Add onions and cook dinner till translucent about 4 minutes.

Add tomato paste and garlic. Prepare dinner for one minute or till aromatic.

Add broth, carrot, celery, potatoes, and inexperienced beans. Warmth to boiling.

Scale back warmth and cook dinner quarter-hour.

Add tomatoes, beans, zucchini, macaroni, salt, pepper, and Italian seasoning. Prepare dinner for 10 minutes.

Add spinach and cook dinner till wilted.

Serve with cheese over prime.

Per Serving: 295 Energy; 7g Fats (20.2% energy from fats); 21g Protein; 39g Carbohydrate; 10g Dietary Fiber; 3mg Ldl cholesterol; 811mg Sodium.  Exchanges: 1 Grain(Starch); 1½ Lean Meat; 1½ Vegetable; 1 Fats.

Bean with Bacon Soup

Servings: 8

Quantity Measure                  Ingredient — Preparation Methodology

——–    ————                    ——————————-

16         ounces                       navy beans

9           cups                            water

6           slices                           bacon, lowered sodium — diced

1          medium                     onion — diced

2          stalks                          celery — diced

1          massive                           carrot — diced

1          clove                           garlic — minced

1          tablespoon                no salt added tomato paste

4          cups                            low sodium rooster broth

1          complete                          bay leaf

1          teaspoon                    salt

¼         teaspoon                     floor black pepper

⅛         teaspoon                     floor cloves

14½    ounces                         no salt added diced tomatoes

In massive Dutch oven add beans to water and warmth to boiling. Boil 2 minutes. Take away from warmth and let sit for an hour. Drain.

Fry bacon till most of fats is rendered however bacon isn’t crisp. Take away bacon from pan and drain on paper towels. Add onions, celery, and carrots and cook dinner tender about 10 minutes. Add tomato paste and garlic and cook dinner for 1 minute or till aromatic.

Add broth, beans, bacon, bay leaf, salt, pepper, and cloves. Warmth to boiling. Scale back warmth and canopy and simmer for 1½ hours. Add tomatoes and cook dinner for half-hour. Take away bay leaf earlier than serving.

278 Energy; 4g Fats (12.5% energy from fats); 19g Protein; 41g Carbohydrate; 15g Dietary Fiber; 8mg Ldl cholesterol; 652mg Sodium. Exchanges: 2½ Grain (Starch); 1½ Lean Meat; ½ Vegetable; 0 Fats.

Seasoned Pepper

Serving Measurement: 79    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————              ——————————–

⅓         cup                         black peppercorns

2          tablespoons         white peppercorns

1          teaspoon              crushed pink pepper flakes

1          tablespoon           paprika

1          teaspoon              onion flakes

½          teaspoon             garlic powder

Grind every thing to a rough powder.

Retailer in hermetic container.

Per Serving: 5 Energy; hint Fats (8.9% energy from fats); hint Protein; 1g Carbohydrate; hint Dietary Fiber; 0mg Ldl cholesterol; 1mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fats.

Seasoned Salt

Serving Measurement: 24    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————              ——————————–

2          tablespoons         salt

2          teaspoons            granulated sugar

½         teaspoon              smoked paprika

¼         teaspoon              floor turmeric

¼         teaspoon             onion powder

¼         teaspoon             garlic powder

¼         teaspoon             celery salt

⅛         teaspoon             floor black pepper

Combine every thing collectively and retailer in jar with a lid.

Per Serving: 2 Energy; hint Fats (8.7% energy from fats); hint Protein; hint Carbohydrate; hint Dietary Fiber; 0mg Ldl cholesterol; 549mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fats; 0 Different Carbohydrates.

Italian Seasoning

Serving Measurement: 18    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————            ——————————–

1          tablespoon        dried basil

1          tablespoon        dried oregano

1          tablespoon        dried rosemary

1          tablespoon        dried marjoram

1          tablespoon        dried sage

1          tablespoon        dried thyme

½         teaspoon           crushed pink pepper flakes

Combine every thing in a meals processor or with a mortar and pestle till desired consistency.

Retailer in a jar with tight lid.

Per Serving: 3 Energy; hint Fats (21.4% energy from fats); hint Protein; 1g Carbohydrate; hint Dietary Fiber; 0mg Ldl cholesterol; hint Sodium.  Exchanges: 0 Grain(Starch); 0 Fats.

Poultry Seasoning  

Serving Measurement: 16    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————            ——————————–

2          teaspoons           floor sage

2          teaspoons          dried thyme

1          teaspoon           dried marjoram

1          teaspoon           dried rosemary

½         teaspoon           floor nutmeg

½         teaspoon           floor black pepper

½         teaspoon           dried parsley

½         teaspoon           celery seeds

Combine every thing collectively and retailer in a jar with a lid.

Per Serving: 2 Energy; hint Fats (31.4% energy from fats); hint Protein; hint Carbohydrate; hint Dietary Fiber; 0mg Ldl cholesterol; hint Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fats.

Chili Powder 

Serving Measurement: 12    

Quantity Measure            Ingredient — Preparation Methodology

——–    ————            ——————————–

2          tablespoons       pasilla chilies — minced fantastic

1          tablespoon        arbol chili — minced fantastic

1          tablespoon        chipotle peppers — minced fantastic

1          tablespoon        cumin powder

1          tablespoon        garlic powder

1          tablespoon        dried oregano — Mexican

1          teaspoon           smoked paprika

1          teaspoon           cayenne pepper

In small dry skillet over medium excessive toast the peppers about 4 to five minutes. Let cool fully.

Take away stems and seeds from chilies. Place in a blender with the remaining components. Course of till it turns into a fantastic powder. Retailer in jar with a lid.

Per Serving: 19 Energy; 1g Fats (29.3% energy from fats); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Ldl cholesterol; 3mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fats.