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Rio grande kidney bean soup

Yield: 6 Servings

Ingredients:

• 1 sl Bacon;
• 1 ts Garlic; minced
• 1/2 c Onion; chopped
• 2 1/2 c Kidney beans; canned with -liquid
• 3 c Beef broth;
• 3 Bay leaves;
• 1/2 ts Salt;
• 1/8 ts Ground pepper; freshly
• 1/4 ts Dried basil; crumbled

Instructions:

Fry bacon over medium heat in heavy frying pan; crumble bacon and set aside. Reheat bacon drippings over medium heat; saute garlic and onion until tender stirring occaionally. Puree beans in blender or food processor fitted with steel blade and stir into onion mixture. Blend in crumbled bacon and remaining ingredients stirring occasionally until soup is hot. Remove and discard by leaves. Soup will thicken as it stands and be thinned with water or additional beef broth. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CHO: 19g; PRO: 8g; FAT: 3g; CAL: 136 Low-sodium diets: This recipe is not suitable. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess R.D. M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master

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