Navy Bean & Soup
3/4 cup dry
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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