Mexican bean soup^
8 servings
Ingredients
| Quantity | 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 |
Directions
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