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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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; 5.1 g total fat; 1.2 g saturated fat; 30 mg cholesterol; 551 mg sodium. 675 mg potassium; 25.4 g carbohydrates; 3.7 g fiber; 3 g sugar; 19.4 g protein; 8879 IU vitamin a iu; 18 mg vitamin c; 42 mg calcium; 2 mg iron; 38 mg magnesium;

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