Navy Bean Soup
Ingredients| 16 oz package dried navy beans 2 qt water 1 1/2 cup diced onion 1/4 cup diced celery 1 tbsp reduced-calorie margarine melted 2 cup canned stewed tomatoes, drained 1 tsp salt |
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Sort and wash beans; place in a large Dutch oven. Cover with water
2 inches above beans; soak overnight. Drain beans.
Combine beans and 2 quarts water; bring to a boil. Cover, reduce
heat and simmer 2 hours.
Saute onion and celery in margarine until tender; add onion
mixture, tomatoes, and salt to bean mixture, stirring well.
Simmer, uncovered, 1 hour or until beans are tender. Yield: 11
servings.
Nutritional information per 1 cup serving: calories ~ 160, protein
~ 9 gm., fat - 1 gm., carbohydrates - 30 gm., cholesterol - 0 mg.,
sodium - 283 mg., fiber - 8 gm. Diabetic Food Exchanges: Starch - 2.
FROM: The Complete Step-by-Step Diabetic Cookbook, from Oxmoor
House, copyright 1995. ISBN: 0-8487-1431-8. Formatted to MM by Trish
McKenna 11/19/95. Submitted By "LISA (POOH) CRAWFORD IN PERRINE,
FLORIDA" <[email protected]> On SUN, 19 NOV 1995 234142 -0500
(EST)
Servings:
11
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