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6/23/08 6:09 P

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Scaled Down U.S. Senate Bean Soup

The Reader's Favorites 2002, pg 2

2 (16 oz) cans navy beans, rinsed and drained
1 (16 oz) can Healthy Request chicken Broth
2 cups water
1 full cup (6 oz) diced Dubuque 97% fat free ham or any extra lean ham
1 cup finely chipped onion
1 cup finely chopped celery
1 cup shredded carrots
1 1/2 cups (8 oz) diced cooked potatoes
1/2 teaspoon dried minced garlic
2 teaspoons dried parsley flakes
1/8 teaspoon black pepper
1 bay leaf (optional)

In a large saucepan, combine navy beams, chicken broth, water, ham, onion, celery, and carrots. Bring mixture to a boil. Stir in potatoes, garlic, parsley flakes, black pepper and bay leaf. Lower heat, cover, and simmer for 30 minutes. Just before serving discard bay leaf.

Serves 6 (1 1/2 cups) Each serving equals:
HE: 2 1/4 Pr, 1 Ve, 1/3 Br, 5 OC
161 Calories, 1g Fa, 9g Pr, 29g Ca, 631mg So, 66mg Cl, 7g Fi
Diabetic: 1 1/2 Mt, 1 1/2 St, 1 Ve

Favorite of: Nellie Clinton, Silver Springs, MD
Why: "I've had the bean soup in the Senate cafeteria and this is very, very close in flavor. Besides this version is healthier!"
From: Cooking Healthy Across America

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