This diabetic minestrone soup will please you and your family. Sometimes supper is a struggle at my house because of the " vegetable issue." I want the best nutrition for my little guy and this soup recipe seems to appease the two of us. He loves it and I love that he's eating some vegetables! In a moms eyes', that is a win win situation.
Servings: 12 = 1 cup a serving 1 tsp Vegetable oil
1 lb 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 cup Water
2 tsp Salt
1 tsp Worcestershire sauce
1/4 tsp Pepper
2 Bay leaves
1 can Red kidney beans, (14 oz)
1/2 cup Elbow macaroni
Parmesan cheese, optional
1.Wipe deep heavy pot 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.
2. Bring to a boil; reduce heat and simmer covered, for one hour. Add kidney beans and macaroni and cook 30 minutes.
3.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;
Posted by Jane Knox Servings: 14