Three Bean Soup
|Serving Size||1/12 recipe|
|Calories from Fat||10|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Total Carbohydrate||34 g|
|Dietary Fiber||9 g|
|Vitamin A||45% DV|
|Vitamin C||25% DV|
Ingredients and Preparation
|Canned, low sodium tomatoes, cut up||1 can (28 ounces)|
|Chili powder||1 teaspoon|
|Kidney beans, drained||1 can (15 ounces)|
|Black eyed peas, drained||1 can (15 ounces)|
|Garbanzo beans, drained||1 can (15 ounces)|
|Whole kernel corn, drained||1 can (15 ounces)|
|Carrots, chopped||1 cup|
|Medium onion, chopped||1|
|Garlic, chopped||1½ teaspoon|
|Tomato paste||1 can (6 ounces)|
|Dijon mustard||1 tablespoon|
|Ground cumin||1 teaspoon|
|Dried oregano||1 teaspoon|
|Dried basil||1 teaspoon|
|Zucchini, chopped||1 cup|
- Combine all ingredients except the zucchini in a large pot.
- Bring to a boil. Reduce heat and simmer, covered for 10 minutes.
- Stir in zucchini and simmer, covered for 10 minutes more.
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.
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