Beef Vegetable Stew Type Soup with Potato (1 Cup)

Reduce the potato portion and replace some of it with non-starchy vegetables such as cauliflower, zucchini, cabbage, green beans, or mushrooms.

Use firm, waxy potatoes in a smaller amount, and avoid overcooking them until they are very soft or mashed into the broth.

Add fiber-rich legumes such as lentils, chickpeas, or kidney beans in place of part of the potato; keep added beans portion-controlled if the stew is already hearty.

Eat a side of leafy greens, cucumber, tomatoes, or a vinegar-based salad before the stew to slow the meal’s glucose impact.

Keep the stew broth free of flour, cornstarch, sugar, sweet sauces, and large amounts of noodles or rice; thicken it with blended vegetables instead.

Have a modest bowl and pair it with extra beef and vegetables rather than bread, crackers, or a sugary drink.