MiladyB

Vegetable Bean Soup

INGREDIENTS


3 cans (15-1/2 ounces each) great northern beans, rinsed and drained

4 cups water

2 cans (15-1/2 ounces each) hominy, rinsed and drained

1 package (16 ounces) frozen shoepeg corn

1 can (15 ounces) crushed or diced tomatoes, undrained

1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 medium onion, chopped

1 medium green pepper, chopped

1 tablespoon dried cilantro flakes

1 tablespoon dried parsley flakes

1 teaspoon ground cumin

2 bay leaves

1 cup (4 ounces) shredded cheddar cheese



DIRECTIONS



In a Dutch oven or soup kettle, combine the first 13 ingredients. Bring to a boil.
Reduce heat; cover and simmer for 15 minutes. Discard bay leaves. Sprinkle with
cheese. Yield: 12 servings (4 quarts).






NUTRITIONAL INFO



Nutritional Analysis: One 1-1/3-cup serving (prepared with reduced-fat cheese) equals
328 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 614 mg sodium,
56 g carbohydrate, 12 g fiber, 18 g protein.

__________________
~Beth~

Little Victories; Grand Rapids, MI
Bariatric Support Group

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote