Black Bean Soup from Healthy Diabetic Recipes

Black Bean Soup Recipe

Recipe Ingredients:

1 slice Bacon
1/2 cup Onion, chopped
1 cup Celery
2 1/2 cup Black beans, cooked, drained
2 1/2 cup Water
1/2 tsp Cumin
1/2 tsp Salt
1/2 tsp Ground pepper, freshly

Recipe Instructions:

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

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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