Navy Bean Soupdiabetic, low-fat, soups 16 oz package dried navy beans 2 quart water 1 1/2 cup diced onion 1/4 cup diced celery 1 tablespoon reduced-calorie margarine melted 2 cup canned stewed tomatoes, drained 1 teaspoon salt 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" |
