*  Exported from  MasterCook  *
 
                                 Bean Soup
 
 Recipe By     : Source: The Meal Challenge Cookbook, by Roerig 
 Pharmaceuti
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Beans                            Soups & Stews
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           red kidney beans, dried -- rinsed and drained
    1      cup           white lima beans, dried -- rinsed and drained
    1      cup           chick-peas (garbanzo beans), dried -- rinsed and
 drained
    1      Tbsp          olive oil
    1      large         onion -- coarsely chopped
    1      clove         garlic -- finely chopped
    2      cups          stewed tomatoes, low sodium -- (14 1/2 oz)
    4      cups          condensed chicken broth -- ( 3-10 1/2 oz cans)
    6      cups          water
    2 1/2  cups          lean ham -- cubed
    2      Tbsp          fresh lemon juice
      1/4  tsp           freshly ground black pepper
      1/4  tsp           chopped fresh parsley
 
 METHOD:
 In large bowl, rinse and drain all dried beans.  Cover with 8 cups fresh
 water and refrigerate.  Soak minimum of 4 hours, preferably overnight.
 In 8-quart pot, over medium-high heat, pour in olive oil.  When
 sizzling, cook onion and garlic 2-3 minutes, stirring frequently, until
 onion is translucent.  
 Drain beans and rinse under cold running water. Place beans in pot and
 add tomatoes, broth, and water.  Bring to boil, stirring occasionally. 
 Reduce heat to medium-low.  Cook soup, uncovered, 1 hour 50 minutes, or
 until beans are tender.  Stir occasionally.
 Stir in ham cubes, lemon juice and pepper.  Cook 10-15 minutes, until
 ham is heated through.  Serve garnished with parsley.
 
 Serving Size:   1 cup
 
 Yield:   12 servings
 
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Diabetic Choices: (1 cup)
 Exchanges Per Serving:  1 starch/bread, 1 vegetable, 1-1/4 lean meat
 
 
 Per Serving:  163 calories, 20 gm carbohydrate, 14 gm protein, 3 gm fat
 
 Source: The Meal Challenge Cookbook, by Roerig  Pharmaceutical

Plain Text Version of This Recipe for Printing or Saving