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Diabetic Black Bean Soup

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CATEGORY CUISINE TAG YIELD
Grains Diabetic, Main dish, Soups/stews, Crockpot, Beans 6 Servings

INGREDIENTS

1 sl Bacon
1/2 c Onion; chopped
1 c Celery
2 1/2 c Black beans; cooked, drained
2 1/2 c Water
1/2 ts Cumin
1/2 ts Salt
1/2 ts Ground pepper; freshly

INSTRUCTIONS

Fry bacon over medium heat in small heavy in small heavy frying pan;
crumble bacon and set aside. Heat bacon drippings over medium heat; saute
onion and celery until tender, stirring occasionally. Puree beans in
blender or food processor fitted with steel blade stir into vegetables. Mix
in crumbled bacon and remaining ingredients, stirring occasionally until
soup is hot. Soup will thicken as it stands and can be thinned with
additional water. Serve hot. Food Exchanges per serving: 1 STARCH EXCHANGE
+ 1/2 FAT EXCHANGE CHO: 18g; PRO: 6g; FAT: 3g; CAL: 124; Low-sodium diets:
Omit salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.
and Katharine Middleton. Brought to you and yours via Nancy O'Brion and her
Meal-Master
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Feb 25, 1998

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