This one-pot, easy-to-make soup is so full of beef and vegetables that it could almost be called a stew. Beans, mushrooms, kale, chunks of tomatoes and beef sirloin will fight for space on each spoonful. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot. Add beef to the pot. Cook over medium-high heat until browned, stirring occasionally. Remove the beef from the pot with a slotted spoon.

  • Add mushrooms, onion, and garlic to the pot. Cook and stir 6 minutes or until tender and the mushrooms are browned. Add vinegar and stir to remove the browned bits on the bottom of the pan.

  • Add broth, undrained tomatoes, wine (if desired), Italian seasoning, fennel seed, and ground pepper. Bring to boiling. Add the beef, kale, green beans, and bell pepper. Reduce heat and simmer, covered, about 15 minutes or until the vegetables and beef are tender. To serve, ladle soup into bowls.

Nutrition Facts

209 calories; 5.1 g total fat; 1.4 g saturated fat; 36 mg cholesterol; 469 mg sodium. 810 mg potassium; 17.1 g carbohydrates; 5.3 g fiber; 8 g sugar; 25 g protein; 1504 IU vitamin a iu; 104 mg vitamin c; 101 mcg folate; 90 mg calcium; 3 mg iron; 48 mg magnesium;

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Rating: 5 stars
Everyone liked it! Even the 11 year old grandson! Read More