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Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Country Bean Soup
Yield: Makes 6 servings
Ingredients:
1-1/4
cups dried navy beans or lima beans, rinsed and drained
2-1/2
cups water
1/4
pound salt pork or fully cooked ham, chopped
1/4
cup chopped onion
1/2
teaspoon dried oregano leaves
1/4
teaspoon salt
1/4
teaspoon ground ginger
1/4
teaspoon dried sage
1/4
teaspoon black pepper
2
cups fat-free (skim) milk
2
tablespoons butter
Preparation:
1.
Place navy beans in large saucepan; add enough water to cover beans. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat; cover and let stand for 1 hour. (Or, cover beans with water and soak overnight.)
2.
Drain beans and return to saucepan. Stir in 2-1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper. Bring to a boil; reduce heat. Cover and simmer 2 to 2-1/2 hours or until beans are tender. (If necessary, add more water during cooking.) Add milk and butter, stirring until mixture is heated through and butter is melted. Season with additional salt and pepper, if desired.
Nutritional Information:
| Serving Size: | |
| Sodium | 420 mg |
| Protein | 15 g |
| Fiber | <1 g |
| Carbohydrate | 27 g |
| Cholesterol | 27 mg |
| Saturated Fat | 4 g |
| Total Fat | 7 g |
| Calories from Fat | 27 % |
| Calories | 230 |
Dietary Exchange:
| Meat | 1 |
| Milk | 1/2 |
| Starch | 1-1/2 |
| Fat | 1 |
This recipe appears in:
Soups
