Frankfurter Bean Soup

Frankfurter Bean Soup

Homemade baked beans are an American classic, but even when you don’t have time to slow-cook a big kettle f those, you  can enjoy their festive sweet-and-tangy flavor in this tasty soup. 

Serves 4 (1 ½ cups) 

½ cup chopped onion

½ cup chopped green bell pepper

1 (15 –ounce) can great northern beans, rinsed and drained

1 ( 1-15 ounce) can diced tomatoes, undrained

1 cup reduced – sodium tomato juice

1 ( 8- ounce) can tomato sauce

½ cup water

2  tablespoons SPLENDA Granular

8 ounces reduced – fat frankfurters, diced

1 teaspoon prepared yellow mustard

1 teaspoon dried basil flakes

In a large saucepan sprayed with butter- flavored cooking spray, sauté onion and green pepper for 5 minutes or until tender Stir in great northern beans, undrained tomatoes, tomato juice, tomato sauce, water and SPLENDA. Add frankfurters, mustard and basil flakes. Mix well to combine. Lower heat, cover and simmer for 15 minutes stirring occasionally.

Each serving equals

HE: 2 Protein * 2 Vegetable * ½ Bread *

3 Optional Calories

219 Calories * 3 gm Fat * 15 gm Protein

33 gm Carbohydrate * 971 mg Sodium *

85 mg Calcium * 6 gm Fiber

DIABETIC EXCHANGES: 2 Meat * 2 Vegetable * 1 Starch