Potatoes, turnips, and sweet potatoes add a touch of sweetness to traditional beef soup in this low-calorie recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr 55 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Cut meat into 3/4-inch cubes. In a 4-quart Dutch oven cook meat, half at a time, in 1 tablespoon of hot oil over medium heat until brown. Remove meat.

  • In the same Dutch oven, heat the remaining 1 tablespoon oil over medium heat. Add celery, onion, carrot, and garlic; cook for 3 minutes, stirring frequently. Drain off any fat. Return meat to Dutch oven.

  • Stir in broth, water, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1 1/4 hours or until meat is nearly tender. Discard thyme and bay leaf. Stir in potatoes, turnips, and sweet potato. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes more or until meat and vegetables are tender. If desired, serve the soup with crackers.

Nutrition Facts

225 calories; protein 19.4g 39% DV; carbohydrates 25.4g 8% DV; exchange other carbs 1.5; dietary fiber 3.7g 15% DV; sugars 3g; fat 5.1g 8% DV; saturated fat 1.2g 6% DV; cholesterol 29.6mg 10% DV; vitamin a iu 8879.4IU 178% DV; vitamin c 18.4mg 31% DV; calcium 42.3mg 4% DV; iron 2.3mg 13% DV; magnesium 37.8mg 14% DV; potassium 674.5mg 19% DV; sodium 551.4mg 22% DV.