Navy bean soup

 
                               NAVY BEAN SOUP
 
 Recipe By     : 
 Serving Size  : 11   Preparation Time :0:00
 Categories    : Soups                            Low-fat
                 Diabetic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16       oz           Package dried navy beans
    2       qt           Water
    1 1/2   c            Diced onion
      1/4   c            Diced celery
    1       tb           Reduced-calorie margarine
                         -melted
    2       c            Canned stewed tomatoes,
                         -drained
    1       t            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"   On   SUN, 19
   NOV 1995 234142 -0500 (EST)
  
 
 
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