Serves: 8
Total Calories: 206

1 pound lean beef for stew, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, crushed
1 (28-ounce) can tomato, slightly crushed
2 cups low-sodium beef broth
2 large carrots, peeled and cut into 1/4-inch round slices
1/2 pound mushrooms, sliced
1/2 pound green beans, cut into 2-inch pieces
4 stalks celery, sliced diagonally
fresh black pepper
dash cayenne pepper
dash hot pepper sauce
2 medium russet potatoes or white potatoes, peeled and cut into 1-inch cubes

1. In a large saucepan over medium heat, lightly brown the meat in the olive oil. Add the onion, garlic, tomatoes, and beef broth bring to a boil.

2. Reduce to a simmer add carrots, mushrooms, green beans, and celery. Season the soup with pepper, cayenne pepper, and hot pepper sauce. Cover and simmer for 45 minutes to 1 hour.

3. Add the potatoes and cook until tender, adding water if necessary. Serve hot.

EXCHANGES
1 Starch
1 Vegetable
1 Lean Meat
1/2 Fat

NUTRITION FACTS
Calories 193
Calories from Fat 64
Total Fat 7 grams
Saturated Fat 2 grams
Cholesterol 33 milligrams
Sodium 250 milligrams
Total Carbohydrate 20 grams
Dietary Fiber 4 grams
Sugars 7 grams
Protein 14 grams

Nutritional Facts:

Serves: 8
Total Calories: 206
Calories from Fat: 63

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
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Chicken Stew With Noodles
Cream Of Carrot Soup
English Beef Stew
French Onion Soup
Fresh Fish Chowder
Gazpacho
Hearty Vegetable Soup
Italian Minestrone
Lentil Soup
Mexican Tortilla Soup
Mushroom And Barley Soup
Old-Fashioned Vegetable Beef Stew
Pasta Fagioli
Potato Chowder
Quick Manhattan Clam Chowder
Quick Shrimp Gumbo
Spanish Black Bean Soup
Spicy Turkey Chili
White Bean Soup