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Black Bean Soup

1 Slice bacon
2-1/2 Cup water
1/2 Cup onion chopped
1/2 Teaspoon cumin
1 Cup celery
1/2 Teaspoon salt
2-1/2 Cup black beans cooked, drained
1/2 Teaspoon ground pepper

Fry bacon over medium heat in small heavy in small heavy frying pan; crumble bacon and set aside
Heat bacon drippings over medium heat; sauté onion and celery until tender, stirring occasionally
Puree beans in blender or food processor fitted with steel blade stir into vegetables
Mix in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot
Soup will thicken as it stands and can be thinned with additional water
Serve hot

Food Exchanges per serving: 1 STARCH EXCHANGE + 1/2 FAT EXCHANGE 
CHO 18g PRO 6g FAT 3g CAL 124 Low-sodium diets Omit salt

Courtesy The Art of Cooking for the Diabetic by Mary Abbott Hess R.D. M.S. and Katharine Middleton

Serves 6