Recipe By : Helen Deacey
Serving Size : 7 Preparation Time :0:00
Categories : Beans Beef
Diabetic Italian
Soups & Stews
Amount Measure Ingredient -- Preparation Method
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Ingredients
1 teaspoon olive oil
1 pound extra lean ground beef
1 cup onions -- chopped
1 cup celery -- chopped
1 cup green pepper -- chopped
1 cup zucchini -- sliced
1 cup cabbage -- shredded
1 cup potato -- diced
4 cups tomatoes, canned
6 cups water
1 can beef broth -- condensed
salt -- to taste, optional
1 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground pepper
1/2 teaspoon basil -- or to taste
2 each bay leaf
2 cups red kidney beans -- well drained
1/2 cup elbow macaroni
1/3 cup Parmesan cheese -- grated, optional
Directions:
Brush a 5-quart heavy Dutch oven with olive oil. Add meat, stir to
break
apart and cook until browned, drain off fat, and rinsed under hot water,
return to Dutch oven. Add onion, celery, green pepper zucchini,
cabbage,
potatoes, carrots, tomatoes, water, beef broth, salt, Worchester sauce,
pepper, basil, and bay leaves. Stir well. Bring to boil, lower the
heat
and simmer covered for 1-1-1/4 hours, stir once in a while. Add kidney
beans and macaroni and cook another 30 minutes then ladle into warmed
soup
bowls and sprinkle each bowl with 1 teaspoon grated Parmesan cheese.
This is a Tried and True recipes, you may also change the vegetables, we
sometimes add green beans in place of zucchini.
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NOTES : This is a combination of several recipes out of Diabetic
Cookbooks
the Diabetic Choices are a guess that I believe are fairly close.
1 cup of soup can be the start of a meal, but as I serve 2 cups
and count as a Main Meal Soup
Each Serving (2 cups) Diabetic Choices are 2 Protein 1 Starch 1
Fruits/Vegetable
