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