Bitsy's Kitchen. Beef Vegetable Soup

Beef Vegetable Soup
1 beef shank bone with 1 lb. meat 2-1/2 quarts water 2 bay leaves 1/3 cup chopped celery leaves 1/4 cup chopped fresh parsley 1 tsp. Morton Lite Salt ® Mixture	1/2 tsp. freshly ground pepper 1 envelope (1 oz.) onion soup mix 1 can (15oz.) stewed tomatoes w/ juice 1 pkg. (10oz.) frozen mixed vegetables 1 cup peeled, diced potatoes 1 cup sliced celery

Remove any fat from the beef. In a large, covered soup pot, simmer the beef bone with meat in water with bay leaves, celery leaves, parsley, Morton Lite ® Salt Mixture, pepper, and onion soup mix until meat is tender, about 2-12 hours. Remove the one, meat and bay leaves. Chill broth and remove any fat. Cut meat into bite size pieces and return to broth. Discard bone and bay leaves. Add tomatoes, frozen vegetables, potatoes, and celery. Cover and simmer for 25 minutes. Serve hot.
Servings: 10

NUTRITIONAL INFORMATION per serving: 106 calories; 12.2g protein; 8.6g carbohydrate; 2.46g fat; 306 mg sodium; 28 mg Cholesterol; 2g Fiber

Diabetic Exchanges: 1 lean meat; 1/2 bread; 1 vegetable