Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sl Bacon; 3 c Beef broth;
1 ts Garlic; minced 3 Bay leaves;
1/2 c Onion; chopped 1/2 ts Salt;
2 1/2 c Kidney beans; canned with 1/8 ts Ground pepper; freshly
-liquid 1/4 ts Dried basil; crumbled

Fry bacon over medium heat in heavy frying pan; crumble bacon and set
aside. Reheat bacon drippings over medium heat; saute garlic and
onion until tender, stirring occaionally. Puree beans in blender or
food processor fitted with steel blade and stir into onion mixture.
Blend in crumbled bacon and remaining ingredients, stirring
occasionally until soup is hot. Remove and discard by leaves. Soup
will thicken as it stands and be thinned with water or additional
beef broth. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1
STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CHO: 19g; PRO: 8g; FAT: 3g;
CAL: 136 LOW-SODIUM DIET: This recipe is not suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy O'Brion and her Meal-Master

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