Buffalo Vegetable Soup
This meat and vegetable soup is full of potatoes, corn and zucchini and has a hint of spice from a poblano pepper. Using ground bison means more protein and fewer calories although you can use ground beef if you prefer.
Source: Diabetic Living Magazine
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.
Note: If using the ground beef option, omit the olive oil.
Nutrition Facts
Serving Size: 1 2/3 cups
Per Serving:
277 calories; protein 19.4g; carbohydrates 21g; dietary fiber 3.3g; sugars 5g; fat 13.4g; saturated fat 5.3g; cholesterol 52.9mg; vitamin a iu 893.1IU; vitamin c 97.2mg; folate 58.1mcg; calcium 39.6mg; iron 3.3mg; magnesium 49.3mg; potassium 764.4mg; sodium 442.7mg.
Exchanges:
2 medium-fat protein, 1 starch, 1 vegetable