Title: Southwestern Bean Soup
Categories: Beans and l, Pasta, Couscous, Etc., Soups & ste
Yield: 4 Servings

1 tb Olive oil
1/3 c Apple juice
2/3 c Onions; sliced
1/2 c Diced red potatoes
1/3 c Chopped carrots
1 c Kidney beans; canned,
-drained
1/2 c Peeled mud diced winter
-squash; (such as acorn)
4 c Defatted stock
2 sm Fresh jalapenos; halved, to
-taste
1/2 c Orzo or broken spaghetti
2 tb Tomato paste
1 tb Prepared pesto

In a Dutch oven over medium-high heat, heat oil and juice, then stir in
onions. Cook slowly without browning for 5 minutes, then add potatoes,
carrots, kidney beans, green beans and squash. Cook, stirring, for 2
minutes, then add stock, jalapenos, orzo and tomato paste. Bring to a boil.
Lower heat, cover and simmer 15 minutes, or until vegetables are tender.
Before serving, stir in pesto. Serves 4-6.

Each serving contains approximately 2 breed/starch exch., I fat exch.; 160
calories, 27gm. carbohydrate, 6gm, protein, 4gm. fat (including 1 gm. sat
fat), 210 mg. sodium, 45 mg. calcium and 4 gm. dietary fiber.

Recipe by: Mary Carroll's Healthful Cooking, Star Tribune 1/14/98

Posted to MC-Recipe Digest by Kathleen on Apr 12,
1998