Harvest Soup Recipe
- 1 pound lean ground beef (90% lean)
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 3-1/2 cups water
- 2-1/4 cups chopped peeled sweet potatoes
- 1 cup chopped red potatoes
- 1 cup chopped peeled acorn squash
- 2 teaspoons beef bouillon granules
- 2 bay leaves
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil.
- 2. Reduce heat; cover and simmer for 15-20 minutes or until vegetable are tender. Add the tomatoes. Cook and stir until heated through. Discard bay leaves. Yield: 6 servings.
One serving (1-1/2 cups) equals 241 calories, 7 g fat (3 g saturated fat), 28 mg cholesterol, 493 mg sodium, 26 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.