Diabetic black bean soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | slice | Bacon |
| ½ | cup | Onion; chopped |
| 1 | cup | Celery |
| 2½ | cup | Black beans; cooked, drained |
| 2½ | cup | Water |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground pepper; freshly |
Directions
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 + ½ 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@...> on Feb 25, 1998
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