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Italian Vegetable Bowl Recipe

I love to fix this hamburger vegetable stew on chilly fall and winter days. The tasty variety of ingredients and seasonings ensures this combination is a crowd-pleaser.

This recipe is:

Diabetic Friendly

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Italian Vegetable Bowl Recipe

Prep: 15 min. Cook: 1 hour 20 min.

Yield: 10 Servings

15 80 95

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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2 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) Italian stewed tomatoes
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
3 beef bouillon cubes
2 garlic cloves, minced
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
2 cups shredded cabbage
1 cup cooked elbow macaroni
1 tablespoon minced fresh parsley

Directions

In a Dutch oven or soup kettle over medium heat, cook beef until no longer pink; drain. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. Add cabbage, macaroni and parsley. Cook 20 minutes longer or until cabbage is tender. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 cup equals 164 calories, 3 g fat (1 g saturated fat), 22 mg cholesterol, 716 mg sodium, 19 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.

Originally published as Italian Vegetable Bowl in Taste of Home Annual Recipes Annual 2000, p98