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Long-Cook Ham and Bean Soup

Source of Recipe

Diabetic Low-Fat & No-Fat Meals in Minutes

Long-Cook Ham and Bean Soup
Exchanges
Serves: 8

2 c. dry navy or pinto beans
2 qts. water
4 oz. lean ham, shredded
1 small onion, diced
1 bay leaf
3 T. Worcestershire sauce
3 large carrots, scrubbed and sliced thin

In a large stockpot, combine all ingredients except carrots and bring to a boil. Reduce heat to simmer. Cover and cook for 2-1/2 hours or until beans are tender. Add carrots 30 minutes before the end of cooking time to ensure a favorable texture.

One 1-cup serving equals: 215 calories…2 gm fat…15 gm protein…35 gm carbohydrate…8 mg cholesterol…215 mg sodium ++++ Exchanges: 1 very lean meat…1 vegetable…1-1/2 starch