Recipe - Diabetic Black Bean Soup

1 sl Bacon
One half cup Onion; chopped
1 cup Celery
2 One half cup Black beans; cooked, drained
2 One half cup Water
One half teaspoon Cumin
One half teaspoon Salt
One half teaspoon Ground pepper; freshly

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
+ One half FAT EXCHANGE CHO: 18g; PRO: 6g; FAT: 3g; CAL: 124; Lowsodium 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
MealMaster
Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Feb 25, 1998