Categories: Soups/stews, Diabetic, Garlic, Mexican 
      Yield: 4 servings 
  
      2 tb Garlic, minced                    1/2 ts Cayenne Pepper 
      1 tb Olive Oil                         1/2 ts Paprika 
      1 c  Whole Wheat Bread Crumbs            2 tb Parsley, freshly chopped 
      4 c  Chicken Stock                            -(optional) 
  
  Serve with a green garden salad sprinkled with fresh cilantro. 
   
  In a large saucepan saute garlic in oil until soft. 
   
  Stir in bread crumbs, stock, cayenne and paprika. 
   
  Bring to a boil, then reduce heat and simmer for about 20 minutes, 
  uncovered. 
   
  Garnish with parsley, if desired. 
   
  Yield: 4 servings, 4 cups 
   
  One Serving = 1 cup Calories: 161 Protein: 6 g Fat: 6 g Carbohydrate: 22 g 
  Fiber: 1 g Cholesterol: 1 mg Sodium: 242 mg Potassium: 201 mg 
   
  Exchange: 1-1/2 Bread 1 Fat 
   
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive 
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara 
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. 
   
  Shared by:  Norman R. Brown