Guest guest Posted May 22, 2004 Report Share Posted May 22, 2004 > > NAVY BEAN SOUP WITH HAM > > Yield: 6 servings (about 1-1/4 cups each) > Source: " 1,001 Delicious Recipes for People with Diabetes " > Book Info: http://www.diabeticgourmet.com/book_archive/details/22.shtml > Note: A quick-soak method is used for the beans. If you prefer soaking the > beans overnight, omit Step 1 and proceed with Step 2 in the recipe. > > INGREDIENTS > > - 8 ounces dried navy, or Great Northern, beans, > washed and sorted > - 1-1/2 cups cubed lean smoked ham (8 ounces), fat trimmed > - 2/3 cup chopped onion > - 2/3 cup chopped carrot > - 1 rib celery, thinly sliced > - 2 cloves garlic, minced > - 1 tablespoon vegetable oil > - 1 tablespoon flour > - 4 cups reduced-sodium chicken broth > - 1 cup water > - 1/4 teaspoon dried thyme leaves > - 1 bay leaf > - Salt and pepper, to taste > > DIRECTIONS > > Cover beans with 2 inches of water in large saucepan; > heat to boiling and boil, uncovered, 2 minutes. Remove > from heat and let stand, covered, 1 hour; drain. > > Saute ham, onion, carrot, celery, and garlic in oil > in large saucepan until vegetables are tender, > 5 to 8 minutes. Stir in flour; cook over medium heat 1 minute. > > Add beans, broth, water, and herbs to saucepan; > heat to boiling. Reduce heat and simmer, covered, > until beans are tender, 1-1/4 to 1-1/2 hours. > Discard bay leaf; season to taste with salt and pepper. > > Nutritional Information Per Serving (about 1-1/4 cups): > Calories: 223, Fat: 4 g, Cholesterol: 21.6 mg, > Sodium: 639 mg, Protein: 20.1 g, Carbohydrate: 29.5 g > Diabetic Exchanges: 2 Bread/Starch, 2 Meat > > Quote Link to comment Share on other sites More sharing options...
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