GROUND BEEF-VEGGIE SOUP, ITALIAN-SYTLE

1 lb lean ground beef

2 cans (14.5-oz each) diced tomatoes with garlic, basil, and oregano, do not drain
3 1/2 cups water
1 1/2 cups frozen Italian vegetable blend
1/2 cup uncooked whole-wheat small-size pasta shells (or your favorite low-carb pasta)
2 tbsp balsamic vinegar
1 tbsp + 1 tsp Knorr chicken bouillon (or your favorite brand)
1/2 tsp garlic powder or 1 garlic clove, minced
1 small zucchini, sliced in half horizontally then cut into thin slices

In a large saucepan, cook the beef over medium-high heat until crumbled and no longer pink. Drain well in a colander and wipe out pan with a paper towel. Return the beef to the skillet and add the remaining ingredients, stirring to blend well.

Cook until soup starts to boil; reduce heat and simmer until the pasta is tender, 12-15 minutes.

Yield: 4 servings (8 cups)

I had a soup recipe for years that I believe I got from a TOH magazine. I love soups so decided to work on it and come up with a diabetic version. I love this soup and when I use the whole-grain pasta and do not over-indulge, as I love to do with soups, this soup does not raise by blood sugar. I do leave off garlic bread sticks, though (sigh). 

the file photo