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
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