MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Black Bean Soup
  Categories: Diabetic, Main dish, Soups/stews, Crockpot, Beans
       Yield: 6 servings
  
       1 sl Bacon;                          2 1/2 c  Water
     1/2 c  Onion; chopped                    1/2 ts Cumin
       1 c  Celery;                           1/2 ts Salt
   2 1/2 c  Black beans; cooked, drained      1/2 ts Ground pepper, freshly
  
   Fry bacon over medium heat in small heavy in small heavy frying pan;
   crumble bacon and set aside.  Heat bacon drippings over medium heat;
   saute onion and celery until tender, stirring occasionally.  Puree
   beans in blender or food processor fitted with steel blade stir into
   vegetables. Mix in crumbled bacon and remaining ingredients, stirring
   occasionally until soup is hot.  Soup will thicken as it stands and
   can be thinned with additional water.  Serve hot.
   Food Exchanges per serving: 1 STARCH EXCHANGE + 1/2 FAT EXCHANGE CHO:
   18g; PRO: 6g; FAT: 3g; CAL: 124;  Low-sodium diets: Omit salt.
   
   Source: The Art of Cooking for the Diabetic by Mary Abbott
   Hess,R.D.,M.S. and Katharine Middleton.
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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