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Peasant Bean Soup*




Source of Recipe


JoAnna Lund


List of Ingredients




Serves 6 (1 1/3 cup per serving)

4 cups (two 16 ounce-cans tomatoes, coarsely chopped and undrained.
2 cups water
1/2 cup finely chopped celery
1/2 cup chopped onion
2 cups shredded cabbage
2 teaspoons chili seasoning
1/8 teaspoon blackpepper
1 teaspoon dried parsely flakes
10 ounces ( one 16-ounce can) pinto beans, rinsed and drained
10 ounces ( one 16-ounce-can red-kidney beans, rinsed and drained

Place undrained tomatoes in a blender container. Cover an process on BLEND for 15 seconds or until smooth. Pout blended tomatoes into large saucepan. Add water,celery, onion, cabbage, chili seasonig black pepper, and parsle flakes. Mix well to combine.Stir in pinto beans, and kidney beans. Bring mixture to a boil. Lower heat and simmer for 30 minutes, stirring occasionally.
Each serving equals: ( each serving is -one and 1/3 cup)
148 calories---0 gm Fat---8 gm Protein---29 gm Carbs---276 Sodium---95 Calcium---
9 mg, Fiber.
Diabetic exchange=1 1/2 vegetable, 1 startch, 1 meat
Since there are 9 gms. of Fiber it makes it one point per serving.



Recipe