Title: Bean Stew
Categories: Soup
Yield: 1 Servings

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
1 ds Garlic powder; oregano,
Salt to taste
Fresh ground pepper

Date: 27 Apr 96 22:23:24 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
* 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

Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you
and yours via Nancy O'Brion and her Meal-Master

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