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Saturday, July 26, 2008

*Spicy Veggie Steak Soup* (Diabetic Recipe)

Today is a soup for the diabetics. It's low carb, low fat, but seems to be a little high in sodium. Its not to bad, I checked my nutrition calculator and discovered it doesn't have information on low sodium beef broth. So I believe that's why it calculated so much sodium. This soup is really tasty. A nice salad will go good with this and maybe some sugar-free jello for desert. Enjoy. I will be looking into getting updates on my nutrition data base.

*Spicy Veggie Steak Soup* (Diabetic Recipe)

Servings: 6

Nonstick Cooking Spray
½ Lb. Boneless Beef Sirloin, Trimmed Of Fat & Thinly Sliced Into Chunks
1 Cup Onion, Chopped
3 Cups Frozen Mixed Vegetables, Your Choice Of mix
2 14.5 Oz. Cans Beef Broth, Fat Free Sodium Free
1½ Cups Water
1 14 Oz. Can Stewed Tomatoes, Undrained And Low-Sodium
1 Cup Celery, Sliced
½ Tsp. Black Pepper
¼ Tsp. Tabasco Sauce
½ Cup Flour

Spray a dutch oven with the cooking spray.Heat the dutch oven over medium-high heat until its hot. Add the beef and onion, Stir and cook until browned about 5 minutes. Add vegetables, beef broth, can tomatoes with its juices, celery, black pepper, and Tabasco. Bring to a boil.Mix water and flour together with a whisk until smooth; add to the beef and vegetable mixture and whisk constantly; bringing back to a boil. Reduce temperature to low. Cover with lid and simmer for about 40 minutes, stirring occasionally. Serve and enjoy.

Per Serving: 245 Cal (19% from Fat, 32% from Protein, 49% from Carb); 20 g Protein; 5 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 0 g Poly Fat; 30 g Carb; 6 g Fiber; 5 g Sugar; 61 mg Calcium; 4 mg Iron; 705 mg Sodium; 25 mg Cholesterol.

1 comment:

R. Mansfield said...

I've created a link to this post in the "Recipes" section of our newest "Cast Iron Around the Web" entry at