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“This hearty soup calls for lots of fresh herbs to enhance the flavor of the other ingredients. Serve steaming bowls alongside a green salad and baking powder biscuits. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable. This recipe comes from Edie DeSpain. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting this for safe keeping.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain.
  2. Stir in the potatoes, carrots, and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper.
  3. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.

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