Mexican bean soup^

Yield: 8 servings

Measure Ingredient
½ cup Navy beans
3 cups Cold water
1 clove Garlic, minced
3 tablespoons Chopped onion
1 tablespoon Chopped parsley
1 cup Chopeed celery
½ cup Finely shredded cabbage
½ teaspoon Cumin, optional
1 cup No salt added canned tomatoes, crushed
½ cup Cooked noodles

Rinse beans and bring to a boil in enough water to cover by 1". Let stand 1 hour; drain. Cook in the 3 cups water until tender, about 2 hours. Puree ½ cup of the beans; reserve. Saute garlic, onion, parsley, celery and cabbage until wilted in a medium size saucepan sprayed with Pam. Add beans, reserved puree, and cumin if using.

Stir, then add tomatoes. Add noodles, heat and serve hot. Makes 8 servings.

Great High fiber dish!

Calories: 67 Protein: 4g Carbohydrates: 14g Fat: 0g Sodium: 24mg Cholesterol: 0mg

Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95

Submitted By CAROLYN SHAW On 03-15-95

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