Diabetic minestrome soup

14 servings

Ingredients

Quantity Ingredient
1 teaspoon Vegetable oil
1 pounds Ground beef (lean)
1 cup Onion chopped
1 cup Celery chopped
1 cup Green pepper chopped
1 cup Zucchini chopped
1 cup Cabbage shredded
1 cup Potatoes diced
1 cup Carrots sliced
1 can Tomatoes (28 oz)
6 cups Water
2 teaspoons Salt
1 teaspoon Worcestershire sauce
¼ teaspoon Pepper
2 Bay leaves
1 can Red kidney beans (14 oz)
½ cup Elbow macaroni
Parmesan cheese, optional

Directions

Wipe deep heavy opt with oil. Add meat, stir to break apart and cook until brown. Drain off fat. Add onion, celery, green pepper, zucchini, cabbage, potatoes, carrots, tomatoes, water, salt, wocestershire sauce, pepper and bay leaves. Stir until well combined.

Bring to a boil; reduce heat and simmer covered, for one hour. Add kidney beans and macarone and cook 30 minutes. Ladle into warm soup bowls and sprinkle each with parmesan cheese if desired.

Makes 14 services (14 cups) 1 serving = 1 cup : 1 protein choice

: 1 starchy choice

: 16 g carbohydrate

: 10 g protein

: 3 g fat

: 550 kilojoules

: 131 calories

Submitted By ANNE MARIE CHIAPPETTA On 03-27-95

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