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Chock-full of vegetables and beans, this hearty soup is sure to satisfy your hungry bunch on a winter night. Writes Cathy Seed from Hudson, Ohio. "This soup is wonderfully easy to make and very tasty. In summer, use fresh produce from the garden or your local farmer's market. In winter, just use frozen or open some cans of veggiesit couldn't be simpler!"
This recipe is:
Nutritional Facts 1-1/2 cup equals 285 calories, 5 g fat (trace saturated fat), 0 cholesterol, 1,356 mg sodium, 52 g carbohydrate, 11 g fiber, 13 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable.
Originally published as Vegetable Bean Soup in
Light & Tasty
December/January 2003, p50
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