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One-Pot Dinner


  • 1/2 pound lean ground beef
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 3/4 cup chopped green pepper
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt (optional)
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 2 cups uncooked no-yolk medium egg noodles
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (14 1/2 ounce) can no-salt added stewed tomatoes
  • 3/4 cup water
  • 1 low-sodium beef bouillon cube


  1. In a large saucepan or skillet, cook meat until no longer pink; drain.
  2. Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp-tender.
  3. Add Worcestershire sauce, salt, if desired, basil and pepper.
  4. Stir in noodles, beans, tomatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally.

Serves 5.

Nutritional Analysis: One 1-cup serving (prepared with lean ground beef, no-yolk egg noodles, no salt-added tomatoes, and low-sodium bouillon and without salt) equals: 282 calories, 91 mg sodium, 29 mg cholesterol, 39 gm carbohydrate, 19 gm protein, 5 gm fat

Diabetic Exchanges: 2 1/2 starch, 1 meat, 1 vegetable

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