Pasta Beef Soup Recipe
Convenient canned goods, tomato juice and a frozen pasta-vegetable medley make it flavorful and fast. But it's also flexible because you can use other ingredients, such as a different frozen pasta-vegetable blend. On occasion, I stir in shredded zucchini or yellow squash, too.—Brenda Jackson, Garden City, Kansas
This recipe is:
Quick
Diabetic Friendly
Prep/Total Time: 25 min.
Yield: 6 Servings
Ingredients
1 pound lean ground beef (90% lean)
2 cans (14-1/2 ounces each) beef broth
1 package (16 ounces) frozen pasta with broccoli, corn and carrots in garlic-seasoned sauce
1-1/2 cups tomato juice
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons Italian seasoning
1/4 cup shredded Parmesan cheese, optional
Directions
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the broth, pasta with vegetables, tomato juice, tomatoes and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve with cheese if desired. Yield: 6 servings.
Nutritional Analysis: 1-1/2 cups (prepared with lean ground beef and reduced-sodium beef broth and tomato juice; calculated without Parmesan cheese) equals 253 calories, 9 g fat (4 g saturated fat), 46 mg cholesterol, 680 mg sodium, 21 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.
Originally published as Pasta Beef Soup in Quick Cooking January/February 2005, p17
Beth Layman :)
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