Beef vegetable Soup—Jean Hutzell of Dubuque, Iowa

• Prep: 15 min. Cook: 9 hours
• Yield: 7 Servings

15 540 555

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 3 medium potatoes, peeled and cut into 3/4-inch cubes
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 can (11-1/2 ounces) V8 juice
• 1 cup chopped celery
• 1 cup sliced carrots
• 2 tablespoons sugar
• 1 tablespoon dried parsley flakes
• 2 teaspoons dried basil
• 1 bay leaf

Directions

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper.
• Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving. Yield: 7 servings.

Nutritional Analysis: One serving (1-1/3 cups) equals 210 calories, 5 g fat (2 g saturated fat), 32 mg cholesterol, 537 mg sodium, 26 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

 Originally published as Beef Vegetable Soup in Light & Tasty April/May 2003, p29