Navy Bean Soup Recipe

Free Recipe Navy Bean Soup

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Navy Bean Soup Recipe

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

Navy Bean Soup Preparation

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

Cooking Temperature:

Recipe Serves: 11

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