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Good Food Choices for Diabetics: Try Soups Made with Beans and Fenugreek

Wednesday, May 05, 2010 by: Fleur Hupston
Tags: diabetes, fenugreek, health news

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(NewsTarget) Type 2 diabetes is often a result of obesity, lack of exercise and a lifetime of poor nutrition. Lifestyle and diet must change for diabetics if they are to prolong their lives and manage the disease. This may seem a scary prospect for those who have never tasted too many fresh vegetables or whole foods in their lives. However, help is at hand. Beans and fenugreek are among the best food choices for diabetics. Re-train the palate and try these easy recipes for a tasty and filling meal.

Tuscan White Bean Soup

This is a quick, easy recipe for a hearty, filling soup. Eat with a chunk of crusty health or rye bread.

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1 onion, chopped
2 cloves of garlic, crushed
1 large stalk of celery, chopped
1 cup of white mushrooms, washed and roughly chopped
1 can (400g) organic cannellini (white) or borlotti beans (a variety of kidney beans)
1 can (400g) chopped plum tomatoes
olive oil
tomato paste
large handful of fresh basil
pinch of dried oregano
1/2 liter (2 cups) of water


Use a heavy based saucepan to cook the chopped onion, celery and mushrooms.

Add the can of tomatoes and add a teaspoon or two of thick tomato paste.

Add the garlic, stir in the beans and add the water and seasoning to taste. Simmer for around half an hour.

Add basil leaves and oregano and simmer for another 30 minutes.

Serve with a little pure olive oil and a little grated Parmesan cheese or chunk of goat`s cheese, along with some fresh, crusty health bread.

Red Lentil and Fenugreek Soup


1 tablespoon good quality olive oil
1 onion, chopped
1 tablespoon fresh, minced ginger root
2 cloves garlic, crushed
1 cup dry, red lentils
1 cup butternut or pumpkin, cubed
1/2 cup chopped coriander
2 cups water
1/2 cup coconut milk
2 tablespoons tomato paste
1/2 teaspoon fenugreek seeds
1 teaspoon mixed curry spice
cayenne pepper to taste
dash of nutmeg


Heat the oil in a heavy based saucepan and fry onion, ginger, garlic and fenugreek.

Mix lentils, butternut and coriander. Add water, coconut, tomato paste and remaining ingredients.

Simmer for 30 minutes on a very low heat until lentils and butternut are soft.
Serve hot with warm, crusty rye bread.



About the author

Fleur Hupston is a professional freelance writer. She is passionate about natural, healthy living and is currently studying to be a naturopath. She divides her time between writing for Natural News and various other sites, home schooling her children and studying part time.

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