This is a diabetic-friendly slow cooker recipe that is very tasty for everyone. I got this recipe from Better Homes & Gardens several years ago and thought it was worth sharing with you. I consider this one of my healthy soups. To all my diabetic readers, this soup has an excellent carb/protein ratio.
1 pound lean ground beef
1 large onion, chopped (1 cup)
1 medium red sweet pepper, chopped (1/2 cup)
1 medium orange sweet pepper, chopped (1/2 cup)1 large onion, chopped (1 cup)
1 medium red sweet pepper, chopped (1/2 cup)
1 medium green sweet pepper, chopped (1/2 cup)
2 cloves garlic, minced
4 cups lower-sodium beef broth
2 cups water
1 14 1/2 ounce can diced tomatoes, undrained
1/2teaspoon black pepper1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
3/4 cup uncooked instant brown rice
1/2 cup finely shredded Colby and Monterey Jack cheese
2. In a 4- to 5-quart slow cooker combine beef-vegetable mixture, broth, the water, tomatoes, black pepper, chili powder, and smoked paprika.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Stir in rice. Cover and cook for 30 minutes more or until heated through. Sprinkle each serving with cheese.
Yield: 8 servings
Per serving: Protein 17g, Carbs 22g
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