Navy Bean & Soup
Serve bread and a green salad.

Serves: 4

• 3/4 cup dry navy beans
• 9 cups water
• 1 cup sliced carrot
• 1 cup chopped onion
• 1/2 cup sliced celery
• 2 teaspoons instant chicken bouillon granules
• 1 teaspoon crushed dried basil
• 1/2 teaspoon crushed dried thyme
• 1/4 teaspoon pepper
• 2 bay leaves
• 1 clove garlic, minced
• 1 cup lean low fat, lower-sodium cooked ham, diced
• 1 1/2 cups coarsely shredded fresh packaged spinach

Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat; cover and let stand 1 hour. (Or, combine the beans and 4 cups water; cover and soak overnight in the refrigerator.)

Drain and rinse beans. Return beans to pan. Add the remaining 5 cups water, carrot, onion, celery, bouillon granules, basil, thyme, pepper, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until beans are tender. Stir in the ham and spinach. Simmer for 3 to 5 minutes more. Discard bay leaves before serving.

Per Serving: 213 Calories; 3g Fat (10.3% calories from fat); 1g Saturated Fat; 17g Protein; 32g Carbohydrate; 12g Dietary Fiber; 16mg Cholesterol; 708mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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