How to Stretch Your Ground Beef With an Easy Hamburger Soup Recipe (Diabetic Friendly)

This simple-to-make soup is inexpensive (well, comparatively) and easy to make with ingredients you probably have on hand or that are readily available in markets. The soup is loaded with vegetables and only needs a half a pound of lean ground beef. You won't be short-changed on protein, though. A can of white beans--I use cannellini beans, but other white beans will work--provides extra protein as well as beneficial fiber to the soup. If you're on a diabetic diet or want to "eat healthy," the soup is a great option. It's also really tasty and warming on a cool day! We like the soup with a simple salad and some whole-grain bread alongside. Enjoy!

How to Stretch Your Ground Beef With an Easy Hamburger Soup Recipe (Diabetic Friendly)

Easy Hamburger Soup (Diabetic Friendly) -- Serves 4

2 teaspoons of canola oil

1 medium onion, chopped (about a cup)

1/2 cup of chopped sweet bell peppers (I use red, yellow, and orange peppers)

1/2 cup of chopped celery

8 ounces of lean ground beef (93 percent)

1 teaspoon of salt, plus extra to taste

1/4 teaspoon of pepper, plus extra to taste

2 teaspoons of Italian seasoning

1/2 teaspoon of garlic powder

6 cups of hot water

1 tablespoon of reduced-sodium beef base (I use "Better Than Bullion")

1 14-15-ounce can of diced tomatoes with their juice

2 teaspoons of Worcestershire sauce

2-3 tablespoons of tomato paste

12 ounces of mixed frozen vegetables

15-16-ounce can of white beans

1 cup of whole-wheat pasta (I use spirals, but elbows, penne, etc., work fine)

Heat the oil in a large soup pot over medium-high heat and add the chopped fresh vegetables. Crumble in the ground beef and sprinkle on the salt, pepper, Italian seasoning, and garlic powder. Saute the mixture for about 10 minutes or until the meat has cooked through and the vegetables have softened a bit. Add the water, beef base, tomatoes, Worcestershire sauce, and tomato paste to the mixture and bring everything to a boil. Stir in the frozen vegetables and the beans and bring the mixture back to a boil. Stir in the pasta, reduce the heat to medium-low, partially cover the pot, and let the soup simmer for about 30 minutes, or until the pasta is done to your liking, stirring the soup periodically. If you'd like a thicker soup, just remove the lid and let the soup cook a little longer, stirring it periodically, until the liquid reduces down to your preference. Taste the soup and add more salt and pepper to taste.

How to Stretch Your Ground Beef With an Easy Hamburger Soup Recipe (Diabetic Friendly)