Pasta Pizza Soup - 17g Carbs, 2g Fiber
This recipe is: Diabetic Friendly
8 Servings
Prep: 10 min.
Cook: 30 min.
1 pound ground beef
4 ounces sliced fresh mushrooms
1 medium onion, chopped
1 celery rib, thinly sliced
1 garlic clove, minced
4 cups water
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 medium carrots, sliced
4 teaspoons beef bouillon granules
1 bay leaf
1-1/2 teaspoons dried oregano
1-1/2 cups cooked tricolor spiral pasta
In a large saucepan over medium heat, cook the beef, mushrooms, onion and celery until meat is no longer pink, Add garlic; cook 1 minute longer. Drain.
Stir in the water, tomatoes, carrots, bouillon, bay leaf and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Stir in pasta; heat through. Discard bay leaf. Yield: 8 servings (about 2 quarts).
Servings: 8
Nutrition Facts: 1 serving (prepared with low-sodium bouillon) equals 168 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 401 mg sodium, 17 g carbohydrate, 2 g fiber, 13 g protein.
Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 starch, 1/2 fat.
