From EatingWell: October/November 2006 — Subscribe Now!
Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days "soup beans" speak instant comfort to anyone who had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stewlike soup with cornbread, pickle relish and diced sweet onion.
8 servings, 3/4 cup each
Active Time: 20 minutes
Total Time: 2 hours 10 minutes
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | View Complete Nutrition Guidelines»
Per serving: 244 calories; 2 g fat (1 g sat, 1 g mono); 16 mg cholesterol; 37 g carbohydrates; 19 g protein; 12 g fiber; 531 mg sodium; 702 mg potassium.
Nutrition Bonus: Folate (57% daily value), Potassium (20% dv), Iron (15% dv).
1 1/2 Carbohydrate Serving
Exchanges: 2 1/2 starch, 2 very lean meat