| Rio Grande Kidney Bean Soup
Categories: Onion, Garlic, Bean, Basil, Beans, Slow cook, Main dishes, Soups, Diabetic, Kidney Beans
1 slice of bacon
1 teaspoon of garlic, minced
1/2 cup of onion, chopped
2 1/2 cups of kidney beans; canned with juice
3 cups of beef broth
3 Bay leaves
1/2 teaspoon of salt
1/8 teaspoon of ground pepper
1/4 teaspoon of dried basil, crumbled |
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Fry bacon over medium heat in heavy frying pan; crumble bacon and set aside. Reheat bacon drippings over medium heat; sauté garlic and onion until tender, stirring occasionally. 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. Serving Size: 6 Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CHO: 19g; PRO: 8g; FAT: 3g; CAL: 136 Low-sodium diets: 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 OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip |
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