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

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

1 3/4 cups
225 calories; protein 19.4g; carbohydrates 25.4g; dietary fiber 3.7g; sugars 3g; fat 5.1g; saturated fat 1.2g; cholesterol 29.6mg; vitamin a iu 8879.4IU; vitamin c 18.4mg; calcium 42.3mg; iron 2.3mg; magnesium 37.8mg; potassium 674.5mg; sodium 551.4mg.

2 1/2 lean protein, 1 1/2 starch, 1/2 vegetable