Servings
1
Ingredients
- 1 tablespoon Pinto beans*
- 1 tablespoon Northern beans
- 1 tablespoon Lentils
- 1 cup Beef broth
- 1 tablespoon Carrot
- 1 tablespoon Hominy
- 1 tablespoon Onion; slice
- 1/2 teaspoon Green chilies; chopped
- 1 dash Garlic powder; oregano,
- Salt to taste
- Fresh ground pepper
- Date: carton Apr 96 22:23:24 EDT
Directions
- From: “Lisabeth Crawford (Pooh)” <104105.
- 1416@CompuServe.
- COM> * Makes 1 1/2 cup of soup for ONE, again!!!!! No soup for BERT!!! Boil beans and lentils in beef broth for 10 minutes, covered.
- Allow to stand 1 to 2 hours or overnight.
- Place softened beans and remaining ingredients in baking dish.
- Bake aat 350F for 45 minutes to 1 hour or until ingredients are tender.
- Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 225 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O’Brion and her Meal-Master MM-RECIPES@IDISCOVER.
- NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #119 From the MealMaster recipe list.
- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.