Rio Grande Kidney Bean Soup
Ingredients| 1 slice bacon 1 tsp garlic, minced 1/2 cup onion, chopped 2 1/2 cup kidney beans, canned with liquid 3 cup beef broth 3 bay leaves 1/2 tsp salt 1/8 tsp ground pepper, freshly 1/4 tsp dried basil, crumbled |
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Fry bacon over medium heat in heavy frying pan; crumble bacon and set
aside. Reheat bacon drippings over medium heat; saute garlic and
onion until tender, stirring occaionally. Puree beans in blender or
food processor fitted with steel blade and stir into onion mixture.
Blend in crumbled bacon and remaining ingredients, stirring
occasionally until soup is hot. Remove and discard by leaves. Soup
will thicken as it stands and be thinned with water or additional
beef broth.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD
EXCHANGE + 1/2 FAT EXCHANGE CHO: 19g; PRO: 8g; FAT: 3g; CAL: 136
Low-sodium diets: This recipe is not suitable.
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
Servings:
6
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