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Vegetable Beef Soup
Directions:

1. Remove any fat from the beef.
2. In a large, covered soup pot, simmer the beef bone with meat in water with bay leaves, celery leaves, parsley, Morton Lite Salt Mixture, pepper, and onion soup mix until meat is tender, about 2-12 hours.
3. Remove the one, meat and bay leaves. Chill broth and remove any fat. Cut meat into bite size pieves and return to broth. Discard bone and bay leaves.
4. Add tomatoes, frozen vegetables, potatoes, and celery.
5. Cover and simmer for 30 minutes.

Nutritional Info Per Serving:
Calories: 106; Protein: 12.2 g; Sodium: 306 mg; Cholesterol: 28 mg; Fat: 2.46 g
Carbohydrates: 8.6 g
Exchanges: 1 lean meat; 1/2 bread; 1 vegetable
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IMPORTANT: www.diabetic-diet-recipes.net is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.
Ingredients:

1 beef shank bone with 1lb. meat
2-1/2 quarts water
2 bay leaves
1/3 cup chopped celery leaves
1/4 cup chopped fresh parsley
1 tsp Morton Lite Salt Mixture
1/2 tsp freshly ground pepper
1 envelope (1oz.) onion soup mix
1 can (15oz.) stewed tomatoes with juice
1 package (10oz.) frozen mixed vegetables
1 cup peeled, diced potatoes
1 cup sliced celery
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