Vegetable Soup -  – from Myra’s 1919 Diabetic Cookbook

2 cups beef stock
1/2 white onion
3 sprigs parsley
3 sticks celery with leaves
1 leek
3 cabbage leaves

Wash vegetables; chop very fine, and simmer in a little stock until nearly tender; then add the two cups of stock, and simmer for one hour.  Serve very hot.  Makes two servings.

Entire recipe:

Protein:  12.36 grams
Fat:       1.54 grams
Carb:      5.14 grams
Calories:  85