Diabetic Soup Recipes
Rio Grande Kidney Bean Soup Recipe
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
Preparation:
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
Shared by: Kathleen's Recipe Swap Page
http://www.ilos.net/~answers/recipe
recipes@ilos.net
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Preparation Time: 0:00
Serves: 6
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Rio Grande Kidney Bean Soup Recipe provided for you by InformationAboutDiabetes.com
