1 tb Pinto beans;*
1 tb Northern beans;
1 tb Lentils;
1 c Beef broth;
1 tb Carrot;
1 tb Hominy;
1 tb Onion; slice
1/2 ts Green chilies; chopped
ds Garlic powder, oregano,
Salt to taste
Fresh ground pepper;
* Makes 1 1/2 cup of soup for ONE, again!!!!! No soup
for BERT!!! Boil beans and lentils in beef broth for
10 minutes, covered. Allow to stand 1 to 2 hours or
overnight. Place softened beans and remaining
ingredients in baking dish. Bake aat 350F for 45
minutes to 1 hour or until ingredients are tender.
Food Exchange per serving: 1 MEAT EXCHANGE + 1
STARCH/BREAD EXCHANGE CAL: 225
Souce: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O'Brion and
her Meal-Master
