10 Minute Bean Soup
Beans and pasta make a hearty soup that goes together quick.
1 cup canned pinto beans, drained
1 15-ounce can no-salt-added Italian spiced tomatoes
2 cups low-sodium chicken broth
1 cup water
1 cup frozen chopped collard greens
1/2 cup elbow macaroni
1/2 tsp Italian herb seasoning
1/2 tsp garlic powder
black pepper to taste
Place the tomatoes and beans in a saucepan. Mash the beans with a
potato masher or hand blender, until about one third of the beans
are mashed. Add the rest of the ingredients and bring to a boil;
reduce to simmer and cook until the macaroni is done.
Serves 4. Each 1-1/2 cup serving: 164 calories, 1 g fat, 0 g saturated
fat, 12 mg cholesterol, 164 mg sodium, 24 g carbohydrate, 5 g fiber,
10 g protein.
Diabetic exchange: 1 -1/2 bread, 1 vegetable.
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