Friday, October 21, 2011

{soups-salads-and-salad-dressings} Beef Macaroni Soup Recipe

 


      Beef Macaroni Soup Recipe


"This is a quick version of delicious vegetable beef soup," shares Debra Baker of Greenville, North Carolina. "With beef, veggies and pasta, it's just as good as the original with a lot less fuss."

This recipe is:

Quick

Diabetic Friendly



    5 Servings
    Prep/Total Time: 25 min.


Ingredients

    1 pound ground beef
    2 cups frozen mixed vegetables
    1 can (14-1/2 ounces) diced tomatoes, undrained
    1 can (14-1/2 ounces) beef broth
    1/4 teaspoon pepper
    1/2 cup uncooked elbow macaroni


Directions

    In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender. Yield: 5 servings.


Nutrition Facts: 1 cup (prepared with reduced-sodium broth) equals 233 calories, 8 g fat (4 g saturated fat), 46 mg cholesterol, 341 mg sodium, 19 g carbohydrate, 5 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.



Beef Macaroni Soup published in Simple & Delicious January/February 2007, p2









       Beth Layman  :)


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