I'm so glad I ran across this diabetic black bean soup recipe. As I've
probably stated before, soup is my favorite winter food and I love
traditional soups with a twist. Well, this is a real treat for you and
your family. With great ingredients like bacon, onion, celery, and black
beans..... it's a wonder why this soup has become one of favorites.
Servings: 6 = 1/6 of the soup recipe
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
1. 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.
2. Puree beans in blender or food processor fitted with steel blade stir intovegetables.
3. Mix in crumbled bacon and remaining ingredients, stirringoccasionally until soup is hot. Soup will thicken as it stands andcan 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 AbbottHess,R.D.,M.S. and Katharine Middleton.Brought to you and yours via Nancy O'Brion and her Meal-Master Servings: 6