Navy Bean Soup Recipe


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Navy Bean Soup Recipe another great recipe from Recipes 4U

 

Navy Bean Soup Recipe

Recipe 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

Recipe 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)

 

 

Servings: 11

 

 

 

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Navy Bean Soup Recipe - Recipes 4u

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This Navy Bean Soup Recipe is one of our Low Carb Recipes, which have been assembled from submissions from site visitors and public domain sources. Obviously, as we have more than 50,000 recipes in the cookbook it would be a massive culinary exercise to prepare every single recipe on our web site, so please take care, and double check everything and plan carefully. If you spot any mistakes, please let us know.


 

Navy Bean Soup Recipe

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