Bean with Bacon Soup - 35g Carbs, 12g Fiber, 4g Sugar
From: www.drgourmet.com
Servings: 4
Serving size: about 1 cup
Cooking Time: 120 Minutes
This recipe can be multiplied by 2, 3.
Makes great leftovers and keeps well for 3-4 days in the refrigerator.
4 slices bacon (finely diced)
1 medium onion (finely diced)
1 large carrot (finely diced)
2 large ribs celery (finely diced)
3 (15 oz cans) no salt added white beans (drained and rinsed)
3 Tbsp tomato paste
1/2 tsp salt
6 cups water
Fresh ground black pepper (to taste)
Place a large sauce pan over high heat.
Add the diced bacon and cook for about 3 minutes. Stir frequently.
Add the onion and cook for about 2 minutes. Stir frequently.
Add the carrot and celery and cook for 2 minutes. Stir frequently.
Add the beans, tomato paste, salt, water and pepper.
Stir, and when the soup comes to a boil, reduce the heat to low.
Cover and simmer for one hour. Stir occasionally.
Uncover and cook for another 30 minutes, stirring occasionally. Serve.
Servings: 4
Serving size: about 1 cup
Nutrition per Serving: 263 Calories, 82 Calories from Fat 82, 9g Total Fat, 3g Saturated Fat, 4g Monounsaturated Fat, 0g Trans Fat, 13mg Cholesterol, 348mg Sodium, 35g Total Carbs, 12g Dietary Fiber, 4g Sugars, 10g Protein
Vitamin A 141%
Vitamin C 13%
Calcium 11%
Iron 16%
Vitamin K 13 mcg
Potassium 716 mg
Magnesium 69 mg
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