Diabetic, Low-Fat Ham & Bean Soup (high fiber)
1 cup sliced green onion
1 cup diced celery
1 large clove garlic, minced
1/2 tsp. dried thyme leaves
4 cups. low-sodium chicken broth
3 cups. water
1 can (15oz.) cooked cannellini beans (white kidney beans) or navy beans
2 ozs. uncooked elbow macaroni
1/2 lb. lean ham, diced
1/8 tsp. freshly ground pepper
1/4 cup chopped fresh parsley
2-3 drops hot red pepper sauce
In a large saucepan sprayed with nonstick spray, stir-fry green
onion, celery, garlic and thyme over medium-high heat for 2-3
minutes, until tender. Add broth and water. Bring to a boil.
Meanwhile, puree half the beans at a time in a blender or food
processor. Add macaroni, ham, pepper, parsley, hot pepper sauce
and beans to boiling soup stock. Simmer, covered, for 30 minutes.
Makes 5 servings.