Total Time
Prep/Total Time: 30 min.
Makes
6 servings
Ingredients 1 pound lean ground beef (90% lean)1 tablespoon olive oil1 small yellow summer squash, chopped 1 small zucchini, chopped1 small sweet red pepper, chopped2 cans (15 ounces each) diced tomatoes1 cup water1 teaspoon salt1/4 teaspoon pepper3 tablespoons minced fresh cilantroReduced-fat sour cream, optional Directions In a large saucepan, cook beef over medium-high heat until no longer pink, 5-7 minutes; crumble meat; drain. Remove from pan; set aside. In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro just before serving. If desired, top with sour cream.
Test Kitchen tips This dish is a cross between a brothy soup and a chunky stew. It's hearty but feels super fresh with all the veggies. If you're not a fan of cilantro, add some parsley. Chopped fresh chives would also make a flavorful addition. Nutrition Facts
1-1/4 cups: 180 calories, 9g fat (3g saturated fat), 47mg cholesterol, 663mg sodium, 9g carbohydrate (6g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.
