| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Soup | 1 | Servings | |
INGREDIENTS
| 1 | tb | Pinto beans* |
| 1 | tb | Northern beans |
| 1 | tb | Lentils |
| 1 | c | Beef broth |
| 1 | tb | Carrot |
| 1 | tb | Hominy |
| 1 | tb | Onion; slice |
| 1/2 | ts | Green chilies; chopped |
| 1 | ds | Garlic powder; oregano, |
| Salt to taste | ||
| Fresh ground pepper |
INSTRUCTIONS
Date: 27 Apr 96 22:23:24 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM> * Makes 1 1/2 cup of soup for ONE, again!!!!! No soup for BERT!!! Boil beans and lentils in beef broth for 10 minutes, covered. Allow to stand 1 to 2 hours or overnight. Place softened beans and remaining ingredients in baking dish. Bake aat 350F for 45 minutes to 1 hour or until ingredients are tender. Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 225 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #119 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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