LASAGNA SOUP

For those times when you just need the comfort of a good bowl of soup! The carbs are rather high in this recipe but that is negated by the high proteins. The carb to protein ratio is better than what is recommended for diabetics (1/3 as many proteins as carbs per meal). Remember, if you make the substitutions listed in () you will change the nutritional numbers below.

1 lb 90% lean ground beef (or lean ground poultry)

2 tsp Italian seasoning
1 green bell pepper, chopped
2 garlic cloves, minced
2 cans diced tomatoes - do not drain
2 cans (14 1/2-oz each) low sodium beef broth
1 can (8-oz) tomato sauce
1 cup frozen corn (corn doesn't work for me so I eliminate) 
1/4 cup tomato paste
1/4 tsp black pepper
2 1/2 cups uncooked whole-wheat spiral pasta (or your favorite low-carb pasta)
1/2 cup shredded Parmesan cheese, optional

In a large saucepan, cook beef, bell pepper and onion over medium heat until meat is no longer pink. Stir to break up beef crumbles as meat cooks. Add the garlic and cook another minute. Drain well.

Stir the tomatoes, beef broth, tomato paste, and seasonings; bring to a boil. Stir in the pasta; return to a boil. Reduce the heat to simmer and cook, covered, 10-12 minutes (pasta should be tender).

Before serving, sprinkle with the Parmesan cheese if using.

Yield: 8 servings
Per serving: 280 calories, 35 g carbs, 20 g protein
Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 1/2 starch

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