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Navy Bean Soup

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CATEGORY CUISINE TAG YIELD
Grains Dutch Soups, Low-fat, Diabetic 11 Servings

INGREDIENTS

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 ts Salt

INSTRUCTIONS

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"
<LISA_POOH@DELPHI.COM>  On   SUN, 19 NOV 1995 234142 -0500 (EST)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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