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Beef Vegetable Soup

Try out this recipe as the days begin to get colder. There’s nothing like a hearty soup to help you look forward to fall. This soup has plenty of vegetables—so important for a well-balanced diet.

Ingredients

1 beef shank bone containing 1 pound of meat
2 ½ quarts of water
2 bay leaves
1/3 cup chopped celery leaves
¼ cup chopped fresh parsley
1 teaspoon Morton Lite Salt Mixture
½ teaspoon freshly ground pepper
1 envelope (1 ounce) onion soup mix
1 can (15 ounces) stewed tomatoes with juice
1 package (10 ounces) frozen mixed vegetables
1 cup peeled, diced potatoes
1 cup sliced celery  

Directions

  1. Remove all visible fat from the beef.
  2. In a large, covered soup pot, simmer the beef shank in water with bay leaves, celery leaves, parsley, Morton Lite Salt Mixture, pepper and onion soup mix until meat is tender, about 2 ½ hours.
  3. Remove the bone, meat and bay leaves.
  4. Chill broth and remove any fat.
  5. Cut meat into bite-size pieces and return to broth.
  6. Add tomatoes, frozen vegetables, potatoes and celery.
  7. Cover and simmer for 25 minutes. Serve hot.

Makes 10 servings.

Per Serving:

Calories:   106
Protein: 12.2 grams
Cholesterol:  28 milligrams
Fat:     2.46 grams
Carbohydrate:  8.6 grams

Exchanges:   1 lean meat; ½ bread; 1 vegetable

Diabetic exchanges: 1½ vegetables.

Source:
Diabetic Gourmet Magazine

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