Recipe - Navy Bean Soup

16 ounce Package dried navy beans
2 qt Water
1 One half cup Diced onion
One fourth cup Diced celery
1 tablespoon Reducedcalorie margarine
melted
2 cup Canned stewed tomatoes,
drained
1 teaspoon Salt

Sort and wash beans; place in a large Dutch oven. Cover with water 2
inches above beans; soak overnight. Drain beans.
Combine beans and 2 quarts water; bring to a boil. Cover, reduce heat
and simmer 2 hours.
Saute' onion and celery in margarine until tender; add onion mixture,
tomatoes, and salt to bean mixture, stirring well.
Simmer, uncovered, 1 hour or until beans are tender. Yield: 11 servings.

Nutritional information per 1 cup serving: calories ~ 160, protein 9
gm., fat 1 gm., carbohydrates 30 gm., cholesterol 0 mg., sodium 283
mg., fiber 8 gm. Diabetic Food Exchanges: Starch 2.

FROM: The Complete StepbyStep Diabetic Cookbook, from Oxmoor House,
copyright 1995. ISBN: 0848714318. Formatted to MM by Trish McKenna
11/19/95. Submitted By "LISA (POOH) CRAWFORD IN PERRINE, FLORIDA"
LISA_POOH@DELPHI.COM On SUN, 19 NOV 1995 234142 0500 (EST)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini