Knowing how to make a variety of different soups can not only keep you healthy, but take the dullness out of a diet as well. Tons of diabetes soup recipes can be found easily over the Internet. Some of the best sites to look for diabetes soup recipes include:



Diabetes soup recipes can be extremely healthy in a diabetic diet. One reason is that using diabetic souprecipes provides you with an opportunity to include a variety of different nutrients into your meals. Normally, you can eat soups without worrying about a lot of carbohydrates because they usually contain very low levels of carbohydrates. For example, according to, a cream of broccoli cheese soup only contains 170 calories, 11 grams of fat, and 15 carbs. The only thing that you really have to watch out for is the amount of spices that you use, which is why it is important to find diabetes soup recipes that include the amounts you are to use.


Healthy Diabetes Soup Recipes


Diabetic Beef Barley & Mushroom


  • Cooking Spray
  • 1 lb. lean stew beef, trimmed and diced
  • 6 cups water
  • 2 large diced carrots
  • 8 oz. sliced fresh mushrooms
  • 1 diced onion
  • 2 diced celery stalks
  • 2 tbs. of reduced-calorie margarine
  • 4 cups of reduced-sodium fat-free beef broth
  • 3 cloves minced garlic
  • 1 cup barley
  • ½ cup of dried thyme
  • 1/3 reduced-fat sour cream
  • ¼ cup chopped fresh parsley
  • 1/8 tsp. black pepper
  • Salt to taste




Coat a large skillet with cooking spray, then cook the meat over medium-high heat for 5-7 minutes. After the meat is browned, add 2 cups of water and simmer over medium heat. Meanwhile, in a large stockpot, melt the margarine over medium heat. Now add in the mushrooms, carrots, celery, garlic and sauté for 7 or 8 minutes, or until the onions become translucent. Add the meat and water mixture to the stockpot and stir in the broth along with the remaining 4 cups of water, barley, thyme, and black pepper. Cover the stockpot and allow the mixture to simmer over medium heat for 30 minutes, stirring occasionally. After this the barley should be soft.  Afterwards, remove from heat, stir in sour cream, parsley, and salt. Serve warm.


Vegetable Chicken Soup


  • 2 lbs. boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 ½ cups fresh mushrooms, chopped
  • 1 lb. potatoes cut into bite-sized pieces
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • ½ cup chopped green sweet pepper
  • ½ cup of quick-cooking barley
  • 1 tsp. poultry seasoning
  • 2 tbsp. olive oil
  • 4 cloves minced garlic
  • 2 tsp. dried basil, crushed
  • 1 tsp. dried parsley, crushed
  • ¼ tsp. ground black pepper
  • 1/8 tsp. salt
  • 2 tbsp. chicken bouillon granules



Using a medium-sized bowl, toss the chicken breast pieces with the poultry seasoning and set aside. Next, heat 1 tsp. of olive oil over medium heat and add the carrot, onion, sweet pepper, mushrooms, garlic, dried basil, parsley, salt, and black pepper. Allow the mixture to cook for 10 minutes, stirring occasionally, until the onions become translucent. Remove the vegetables and set aside.

Next, add the remaining tsp. oil to the Dutch oven and heat over medium heat. Now add the chicken pieces and allow them to cook until brown, stirring occasionally for approximately 5 minutes. Return the vegetables to the Dutch oven. Stir in the water and the chicken bouillon granules. Bring to a boiling, stir in the potatoes and barley, bring to a boil again, and reduce the heat. Cover and simmer until the potatoes are tender (about 15 minutes), then stir in the fresh basil and parsley. Serve warm.