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Navy Bean Soup Recipe
Serves 11
Nutritional information per 1 cup serving: 160 calories, 9 g protein, 1 g fat, 30 g carbohydrates, 0 mg cholesterol, 283 mg sodium, 8 g fiber
Diabetic Food Exchanges: Starch - 2
Ingredients: 16 oz package dried navy beans
2 qt water
1 1/2 cup diced onion
1/4 cup diced celery
1 tbsp reduced-calorie margarine, melted
2 cup canned stewed tomatoes, drained
1 tsp salt
Instructions: 1. Sort and wash beans; place in a large Dutch oven.
2. Cover with water 2 inches above beans; soak overnight.
3. Drain beans.
4. Combine beans and 2 quarts water; bring to a boil.
5. Cover, reduce heat and simmer 2 hours.
6. Saute' onion and celery in margarine until tender; add onion mixture, tomatoes, and salt to bean mixture, stirring well.
7. Simmer, uncovered, 1 hour or until beans are tender.
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