Rio grande kidney bean soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | slice | Bacon; |
| 1 | teaspoon | Garlic; minced |
| ½ | cup | Onion; chopped |
| 2½ | cup | Kidney beans; canned with liquid |
| 3 | cups | Beef broth; |
| 3 | Bay leaves; | |
| ½ | teaspoon | Salt; |
| ⅛ | teaspoon | Ground pepper; freshly |
| ¼ | teaspoon | Dried basil; crumbled |
Directions
Fry bacon over medium heat in heavy frying pan; crumble bacon and set aside. Reheat bacon drippings over medium heat; saute garlic and onion until tender, stirring occaionally. Puree beans in blender or food processor fitted with steel blade and stir into onion mixture.
Blend in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Remove and discard by leaves. Soup will thicken as it stands and be thinned with water or additional beef broth. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE; CHO: 19g; PRO: 8g; FAT: 3g; CAL: 136 LOW-SODIUM DIET: This recipe is not suitable.
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
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