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Saturday, February 22, 2014

Puerto Rican Bean Soup

Puerto Rican Bean Soup

You don’t need a doctor’s recommendation to add this healthy, hearty stew –of-a-soup to your menu- high fiber is good for all us! If you have leftovers from a holiday ham, dish is ideal for making another marvelous meal of them. 

Serves 4 (1 cup)

1 full cup extra-lean diced ham
½ cup chopped onion
½ cup chopped green bell pepper
1 (8-ounce) can tomato sauce
2 tablespoons SPLENDA Granular
2 cups water
½ teaspoon dried minced garlic
1 ½ teaspoons chili seasoning
1 teaspoon Italian seasoning
1 (15- ounce) can red kidney or black beans, rinsed and drained
1 cup cooked spaghetti, rinsed and drained 

In a large saucepan prayed with butter-flavored cooking spray, sauté ham, onion and green pepper for 5 minutes. Stir in tomato sauce, SPLENDA, water, garlic, chili seasoning and Italian seasoning. Add kidney beans and spaghetti. Mix well to combine. Lower heat, cover and simmer for 15 minutes, stirring occasionally. 

Each serving equals

HE: 2 Protein * 1 ½ Vegetable * 1 Bread
194 calories * 2 gm Fat * 14 gm Protein *
30gm Carbohydrate* 830 mg sodium*
36 mg calcium * 7 gm Fiber
DIABETIC EXCHANGES: 2 Meat*1 ½ starch

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