bean soup

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Bean and Macaroni Soup Recipe


This cholesterol-free tasty dish is virtually fat free and is prepared with only 1 tablespoon of oil for 16 servings.

2 cans (16 oz)
1 Tbsp
1/2 lb
1 C
2 C
1 C
1 clove
3 C
1 tsp
1 tsp
1/2 tsp
to taste
1
4 C
great northern beans
olive oil
fresh mushrooms, sliced
onion, coarsely chopped
carrots, sliced
celery, coarsely chopped
garlic, minced
cut-up peeled fresh tomatoes
dried sage
dried thyme
dried oregano
freshly ground black pepper
bay leaf, crumbled
cooked elbow macaroni
 


  1. Drain beans and reserve liquid. Rinse beans.
  2. Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
  3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
  4. Cover and cook over medium heat 20 minutes. Cook macaroni according to directions on package using unsalted water. Drain when cooked. Do not overcook.
  5. Combine reserved bean liquid with water to make 4 cups.
  6. Add liquid, beans, and cooked macaroni to vegetable mixture.
  7. Bring to a boil; cover and simmer until soup is throughly heated. Stir occasionally.


Yield: 16 servings--Serving Size: 1 cup

Each serving provides:

Calories: 158
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 154 mg*


* If using canned tomatoes, sodium would be higher.

Source:
National Heart, Lung, and Blood Institute


Please feel free to modify these recipes for any dietary needs or special diets.

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