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Navy Bean Soup

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16 oz Package dried navy beans

2 qt Water

1 1/2 c Diced onion

1/4 c Diced celery

1 tb Reduced-calorie margarine

-melted 2 c Canned stewed tomatoes,

-drained 1 t Salt

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; soak overnight. Drain beans. Combine beans and 2 quarts water; bring to a boil. Cover, reduce heat and simmer 2 hours. Saute’ onion and celery in margarine until tender; add onion mixture, tomatoes, and salt to bean mixture, stirring well. Simmer, uncovered, 1 hour or until beans are Nutritional information per 1 cup serving: calories ~ 160, protein – 9 gm., fat – 1 gm., carbohydrates – 30 gm., cholesterol – 0 mg., sodium – 283 mg., fiber –

8 gm. Diabetic Food Exchanges: Starch – 2.

FROM: The Complete Step-by-Step Diabetic Cookbook, from Oxmoor House, copyright 1995. ISBN: 0-8487-1431-8. Formatted to MM by Trish McKenna

11/19/95. Submitted By “LISA (POOH) CRAWFORD IN

PERRINE, FLORIDA” <[email protected]> On SUN, 19 NOV 1995 234142 -0500 (EST)

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