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Italian Veggie Beef Soup (Diabetic)

Published: Friday, April 13, 2018

1½ lbs. lean ground beef (90% lean)

2 medium onions, chopped

4 c. chopped cabbage

16 oz. pkg. frozen mixed vegetables

28 oz. can crushed tomatoes

1 bay leaf

3 tsp. Italian seasoning

1 tsp. salt

½ tsp. pep-per

2 (32 oz.) cartons reduced-sodium beef broth

In a 6-qt. stockpot, cook ground beef and onions over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.

Add cabbage, mixed vegetables, crushed tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until cabbage is crisp-tender. Remove bay leaf. —12 servings (4 qts.).

• Exchange (per serving): 159 calories, 5 g fat, 2 g saturated fat, 15 g protein, 14 g carbohydrate, 38 mg cholesterol, 4 g fiber, 646 mg sodium; ½ starch, 2 lean meat, 1 vegetable.

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