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Cowboy Soup




Source of Recipe


Joanna M. Lund






Recipe Introduction


You have to drive along dusty rural roads these days to find a true cowboy still driving cattle, but I used my imagination to fix a soul-satisfying dish designed to please the appetites of those hardworking men.

Serves 4 (1 cup)





List of Ingredients



• 1 (10 3/4 ounce) can Healthy Request Tomato Soup
  
• 1 (16-ounce) can tomatoes, coursely chopped and undrained
  
• 1/2 cup water
  
• 1 (16-ounce) can pinto beans, rinsed and drained
  
• 1 tablespoon Splenda Granular
  
• 1 teaspoon dried parsley flakes
  
• 2 tablespoons Hormel Bacon Bits
  






Instructions



1. In a large saucepan, combine tomato soup, undrained tomatoes, and water. Add pinto beans, Splenda, and parsley flakes. Mix well to combine. Stir in bacon bits. Cook over medium heat for 10 to 12 minutes or until mixture is heated through, stirring occassionally.
   






Final Comments


Each serving equals:

HE:1 1/4 Protein * 1 Vegetable * 1/2 Slider * 19 Optional Calories
*************************************************************
150 Calories * 2 gm Fat * 7 gm Protein * 26 gm Carbohydrate *
622 mg Sodium * 50 mg Calcium * 5 gm Fiber
*************************************************************
DIABETIC EXCHANGES: 1 Meat * 1 Vegetable * 1 Starch