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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