Recipes

Main Ingredient:
	Be specific. Search for "salmon" instead of "fish".

Beef Vegetable Soup

Try out this recipe as the days begin to get colder. There’s nothing like a hearty soup to help you look forward to fall. This soup has plenty of vegetables—so important for a well-balanced diet.

1 beef shank bone containing 1 pound of meat
2 ½ quarts of water
2 bay leaves
1/3 cup chopped celery leaves
¼ cup chopped fresh parsley
1 teaspoon Morton Lite Salt Mixture
½ teaspoon freshly ground pepper
1 envelope (1 ounce) onion soup mix
1 can (15 ounces) stewed tomatoes with juice
1 package (10 ounces) frozen mixed vegetables
1 cup peeled, diced potatoes
1 cup sliced celery  

Directions

1. Remove all visible fat from the beef.
2. In a large, covered soup pot, simmer the beef shank in water with bay leaves, celery leaves, parsley, Morton Lite Salt Mixture, pepper and onion soup mix until meat is tender, about 2 ½ hours.
3. Remove the bone, meat and bay leaves.
4. Chill broth and remove any fat.
5. Cut meat into bite-size pieces and return to broth.
6. Add tomatoes, frozen vegetables, potatoes and celery.
7. Cover and simmer for 25 minutes. Serve hot.

Makes 10 servings.

Per Serving:

Exchanges:   1 lean meat; ½ bread; 1 vegetable

Diabetic exchanges: 1½ vegetables.

Source:
Diabetic Gourmet Magazine