Mexican bean soup^

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Recipe by: gwenola

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Navy beans 1/2 c Finely shredded cabbage
3 c Cold water 1/2 ts Cumin, optional
1 cl Garlic, minced 1 c No salt added canned
3 tb Chopped onion -tomatoes, crushed
1 tb Chopped parsley 1/2 c Cooked noodles
1 c Chopeed celery

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