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PEASANT VEGETABLE BEAN SOUP
Penny Pinching Main Dishes p.60
Serves 6 (1 1/3 cups)
Even if you make your home in one of our big cities, there's no reason not to "live off the land"...just "harvest" your ingredients at the weekly farmer's market! The peasant tradition has always celebrated the ripest and best from the fields, and this soup will make your family smack their lips in delight.
2 (16-ounce) cans tomatoes, coarsely chopped and undrained
2 cups water 1/2 cup finely chopped celery
1/2 cup chopped onion
2 cups shredded cabbage
1 tablespoon JO's Chili Seasoning or any chili seasoning
1/8 teaspoon black pepper
1 teaspoon dried parsley flakes
1 (16-ounce) can pinto beans, rinsed and drained
1 (16-ounce) can red kidney beans, rinsed and drained
Place undrained tomatoes in a blender container. Cover and process on BLEND for 15 seconds or until smooth. Pour blended tomatoes into a large saucepan. Add water, celery, onion, cabbage, JO's Chili Seasoning, black pepper, and parsley flakes. Mix well to combine. Stir in pinto beans and kidney beans. Bring mixture to a boil. Lower heat and simmer for 30 minutes, stirring occasionally.
Each serving equals:
HE: 2 1/3 Vegetable, 1 2/3 Protein
148 Calories, 0 gm Fat, 8 gm Protein, 29 gm Carbohydrate, 276 mg Sodium, 95 mg Calcium, 9 gm Fiber
DIABETIC EXCHANGES: 1 1/2 Vegetable, 1 Starch, 1 Meat
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