| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Five Bean Soup - Diabetic Recipe

5 (16-ounce each) packages dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup)

3 beef bouillon cubes

3 tablespoons dried chives

1 teaspoon dried savory

1 teaspoon salt (optional)

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1 bay leaf

2 1/2 quarts water

1 (14 1/2-ounce) can stewed tomatoes

1. Combine beans; divide into four equal 1 pound batches or about 3 3/4 cups each.
2. To Make Batch of Soup: Wash one batch of beans. Place in a large kettle; add enough water to cover bean. Bring to a boil; cook for 3 to 4 minutes. Remove from heat; cover and let stand 1 hour.
3. Tie spices in a cheesecloth bag.
4. Drain and rinse beans. Return to kettle; add spices and 2 1/2 quarts water. Bring to boil, reduce heat; cover and simmer for 1 1/2 hours or until beans are tender, stirring occasionally.
5. Add tomatoes and heat through. Remove spices and serve.

One batch makes 14 servings (3 1/2 quarts).

Nutrition Information Per Serving (1 cup): 191 calories, 293 mg sodium, 0 mg cholesterol, 35 gm carbohydrate, 13 gm protein, 1 gm fat.

Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 meat.

Source: A Taste of Home Magazine; Recipe by Lynne Dodd of Mentor, Ohio.