Leftover Bean Soupbeans, diabetic, lowfat, soups/stews 12 oz cooked beans 2 cup evaporated skim milk 1 salt and pepper to taste 1/8 teaspoon garlic powder 1/8 teaspoon dried thyme In blender, blend all ingredients until smooth. Pour into saucepan, heat and serve. You can add water if a thinner soup is desired. Per serving: 17g protein, 1g fat, 37g carb., 1mg sodium, 5mg chol., 22 calories. |
