New Orleans Bean Soup*
Source of Recipe
JoAnna Lund
List of Ingredients
New Orleans Bean Soup--freezes well--Serves 4 (1 1/2 cups)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup shredded carrots
1 full cup (6 oz) chopped 97% fat free ham
1 teaspoon dried minced garlic
10 ounces (one 16 oz can) red kidney beans, rinsed and drained
2 cups (one 16 oz can) Healthy Request Chicken Broth
2 cups water
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley or 2 tsp dried parsley flakes
1 (10 3/4 oz) can Healthy Request Tomato Soup
1 3/4 cups (one 15 oz can) Hunt's Tomato Sauce
1 cup water
1 teaspoon Italian seasoning
In a medium saucepan, combine roast beef, tomato soup, tomato sauce,
water, and Italian seasoning. Bring mixture to a boil. Lower heat and
simmer for 10 minutes, stirring occasionally.
HINT: 1. If you don't have leftovers, purchase a chunk of cooked lean
roast
beef
2. 8 ounces browned ground 90% lean turkey or beef may be used
in
place of cooked roast beef.
Each Serving Equals: 127 Calories ; 3 gm Fat; 14 gm Protein ; 11 gm
Carbohydrate;
1168 mg Sodium ; 17 mg Calcium ; 3 gm Fiber
HE: 2 1/4 Pr; 3/4 Veg; 8 Opt Cal
DIABETIC: 2 Meat; 1 Starch; 1 Veg
"The Heart Smart Healthy Exchanges Cookbook" page 71
Recipe
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