Robust Three-Bean Soup
Olive oil-flavored cooking spray
1 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
16 oz. can kidney beans, drained
14-1/2 oz. can no-salt-added whole tomatoes, undrained and chopped
10 oz. package frozen baby Lima beans, thawed
10 oz. package frozen cut green beans, thawed
2 cups water
1/2 c. burgundy or other dry red wine
1/2 c. chopped fresh parsley
1 tbs. low-sodium Worcestershire sauce
1 tsp. beef bouillon granules
1 tsp. dried whole basil
1/2 tsp. dried whole thyme
1/4 tsp. salt
1/4 tsp. pepper
1) Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, green pepper and garlic; saute 2 minutes or until onion and pepper are tender.
2) Add kidney beans and remaining ingredients, stirring well. Bring mixture to a boil; cover, reduce heat and simmer 40 minutes or until vegetables are tender.
Yield - 8 (1 cup) servings
Each Serving = 120 calories, 0.5 gm fat, 331 mg sodium, 0 mg cholesterol.
Diabetic Exchanges = 1-1/2 Starch.