Orange Squash And Garbanzo Stew Soup

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A healthy veggie diabetic soup/stew with reduced fat coconut milk, spices and lots of taste!! (from diabetic cooking) diabetic exchanges = 3 starch, 2 fat.

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Steps

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Heat oil in medium saucepan over medium low heat.

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Add onion , pepper , ginger and garlic.

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Cook , stirring , 2 to 3 minutes or until onion is translucent but does not brown.

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Add cumin and coriander while cooking , stirring , 1 minute or until spices are aromatic , taking care not to burn.

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Add water , soy sauce , squash and beans to pot , bring to boil.

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Reduce heat and simmer for 15 minutes or until squash is tender and water is nearly cooked away.

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Add coconut milk and heat through.

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Add lime juice and cilantro or spinach and stir to blend.

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Garnish with spinach or cilantro leaves.

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Ingredients

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canola oil, onion, jalapeno pepper, fresh ginger, garlic clove, ground cumin, ground coriander, water, reduced sodium soy sauce, orange squash, garbanzo beans, reduced-fat coconut milk, lime, juice of, cilantro leaves, spinach leaves