Mexican Bean Soup^ Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Navy beans,
1/2 cup: Finely shredded cabbage,
3 cup: Cold water,
1/2 tsp: Cumin, optional
1 centiliter: Garlic, minced
1 cup: No salt added canned,
3 tbsp: Chopped onion,
-tomatoes, crushed
1 tbsp: Chopped parsley,
1/2 cup: Cooked noodles,
1 cup: Chopeed celery,
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 1/2 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
Source from luhu.jp
stand 1 hour; drain. Cook in the 3 cups water until tender, about 2
hours. Puree 1/2 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
Source from luhu.jp