I have to say that although I found the prospect of ever being able to eat anything delicious a little bit daunting at the first of my Diabetic journey . . . a week later and I think I am finally beginning to understand things a bit better. I am a long ways from an expert by all means . . . but I've learned a lot. I am looking forward to the class I am going to take at the hospital which will hopefully teach me a lot more. I have also discovered that there is a wealth of information on the www that is very helpful and informative.
This soup I am showing you today is adapted from a recipe I found on Diabetes UK. (Great site by the way. I highly recommend!) I tinkered with it a bit, I admit, but not in any way which would compromise the integrity and diabetic values of the final outcome . . .
The soup itself is thick and very rich tasting. I added some spices to it. I can't help tweaking things here and there. It's just me . . . I can never leave things alone. The original recipe called for red chillies and I confess . . . I am not fond of red chillies. I find them far too hot and I just don't like them. Instead I used a mild chili powder and some ancho chili paste, for a hint of smokiness.
Of course cheese sprinkled over top would have gone down very well, but I opted to use the avocado salsa that came with the recipe and I was really glad I had. This added texture, colour and a wonderful layer of extra flavours that we both really, REALLY enjoyed! Not to mention some healthy fat.
Diabetic or not, I really hope you will make this. It is my new favourite soup and I know it is a recipe I will make often. It's quick, easy and delicious! And it uses (with the exception of the avocado) things that I have in my kitchen all the time.
*Chilli Bean Soup*
with an avocado salsaServes 6
salt and black pepper to taste