To make vegetable soup for diabetics, mix 1/2 pound of cooked ground chuck with 7 cups of fresh, chopped tomatoes and 4 cups of water. After the tomatoes are cooked, add one can each of no-salt added green beans, peas and corn. Add 2 carrots, 3 potatoes and 1 onion. Finally, pour in 1/4 cup of dry rice, 1/2 teaspoon each of salt and garlic powder, and 1/8 teaspoon each of black pepper and red pepper flakes.
To make carrot soup for diabetics, scrape and slice 10 carrots, and cook with 2 cups of water and 1 1/2 tablespoons of sugar. Drain the carrots, but save some of the liquid. In another pan, add 3 tablespoons of flour, 1/4 teaspoon each of black pepper and nutmeg, and 4 cups of fat-free milk. Stir the mixture frequently until it thickens. Then, add the cooked mixture to a food processor, and blend with the carrots. Portion the soup into bowls, and thin to desired consistency with the extra liquid from the carrots.
To make a quick tomato soup for diabetics, stir 1 can of condensed low-sodium, low-fat tomato soup with 1 can of fat-free milk. Heat for about 10 minutes, and stir frequently. Add 1 chopped tomato and a tablespoon of fresh basil. Cook for five more minutes, and then serve topped with croutons and Parmesan cheese.