Monday, May 26, 2014

{soups-salads-and-salad-dressings} BLACK & WHITE BEAN SALAD

 

 
                     
* Exported from MasterCook *

                         BLACK & WHITE BEAN SALAD

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  V8 Vegetable juice
  1         tablespoon  vegetable oil
     1/4      teaspoon  garlilc powder -- or 1 clove garlic, minced
  1       (15 oz.) can  black beans -- rinsed and drained
  1       (15 oz.) can  small white beans -- rinsed and drained
  1        (8 oz.) can  whole kernel corn -- drained
  1              large  green or red pepper -- chopped
  1             medium  onion -- chopped

1.  Stir the vegetable juice, oil, garlic, black beans, white beans, corn, pepper and onion in a large bowl until evenly coated.  Refrigerate for at least 2 hours.

Source:
  "Campbell's Kitchen"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 760 Calories; 6g Fat (7.2% calories from fat); 46g Protein; 135g Carbohydrate; 43g Dietary Fiber; 0mg Cholesterol; 19mg Sodium.  Exchanges: 8 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

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Sunday, May 25, 2014

{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated

 


Need some new recipes? Everyone's invited....tell all your friends.

Beth's wonderful groups:

http://groups.yahoo.com/group/TNT_Recipes/
Tried and True recipes from Grandma to Taste of Home

http://groups.yahoo.com/group/SaucesGravies-nMarinades
Sauces, gravies, marinades and flavored vinegars

http://groups.yahoo.com/group/ClassicCookbookRecipes/
All cookbook recipes....from the greats like Betty Crocker

http://groups.yahoo.com/group/Amish-Recipes/
Amish recipes only....Mennonite recipes allowed

http://groups.yahoo.com/group/Vintage-Recipes/
For all those inherited, older recipes

http://groups.yahoo.com/group/FreezingCanning-n-recipes/
For ideas on freezing, canning, once a month cooking, and recipes for all of the above.

http://groups.yahoo.com/group/Rice-nPressureCooker-Fiesta/
For all rice & pressure cooker recipes

http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
Soups, stews, salads and dressings....Mmmm!

http://groups.yahoo.com/group/Beef-Lamb-Pork/
All recipes containing beef, lamb or pork

http://groups.yahoo.com/group/breadsanddoughs/
All types of bread and dough recipes

http://groups.yahoo.com/group/allpoultryrecipes
Like chicken? Turkey? Duck? All poultry

http://groups.yahoo.com/group/all-simple-recipes/
All 8 ingredients or less...easy!

http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn't love it?

http://groups.yahoo.com/group/recipe-oasis
For any and all wonderful recipes

http://groups.yahoo.com/group/fish-and-seafoodrecipes/
Fish and seafood recipes....any and all accepted here

http://groups.yahoo.com/group/Taste_Of_Home/
Any and all recipes from the Taste of Home, Simple & Delicious, Healthy cooking and any other Taste of home magazines and cookbooks

http://groups.yahoo.com/group/Recipes_for_Health/
Healthy recipes. This group is for diabetics, low-fat, no salt, low calories and people were are on certain diets for health reason,ect.

Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.
http://tv.groups.yahoo.com/group/general-hospital-spies

Tamara's Groups:

Need some new recipes? Everyone's invited....tell all your friends.

http://groups.yahoo.com/group/Beverage-Fiesta/
A group for any and all types of drinks

http://groups.yahoo.com/group/Quick-nEasy-Meals/
For those times we are in a hurry to get it on the table FAST!

http://groups.yahoo.com/group/Friends-N-Prayer/
Friends, prayer & chatting...what could be better

http://groups.yahoo.com/group/Chocolate-Express/
For anything & everything chocolate

http://groups.yahoo.com/group/Ground-Beef-Recipes/
All ground beef or ground turkey recipes for those of us on a budget

http://groups.yahoo.com/group/Recipe-Rampage/
Ideal group for lurkers who like to just read and receive recipes!

http://groups.yahoo.com/group/Frugal-Recipes-n-More/
Everything from frugal recipes to budgeting tips

http://groups.yahoo.com/group/Snacks-n-Sandwiches/
Snacks, Sandwiches, Finger Foods & appetizers only

http://groups.yahoo.com/group/Campbells-KitchenNLeftoverRecipes/
Recipes from Campbell's Kitchen & for using soups and/or leftovers

http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? Nothing but cookies!

http://groups.yahoo.com/group/NonEdibleRecipesCrafts-nTips
Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.

http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Homemade mixes and recipes using them

http://groups.yahoo.com/group/Weekend-Recipes/
Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.

http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
Need to eat more fruit and veggies? Then come join me here!

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Copycats, clones, brand names which include back of the box recipes!

http://groups.yahoo.com/group/tamaras_sweet_treats/
For desserts and sweets of all kinds

http://groups.yahoo.com/group/casseroles_and_crockpots/
For all those wonderful one-dish meals

http://groups.yahoo.com/group/Fabulous_TVChefs/
Food Network Chefs to Martha Stewart, Mr. Food

http://groups.yahoo.com/group/Holistic_Health_and_Healing/
Come learn some home remedies, how herbal treatments help

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Saturday, May 24, 2014

{soups-salads-and-salad-dressings} Italian Wedding Soup

 

Italian Wedding Soup

Source: Campbell's Recipes

You're just minutes away from a delicious homemade soup that uses beans, garlic and oregano for a rustic Italian touch.

Serves: 10 servings (about 1 1/2 cups each)

1 pound lean Ground Beef
1 egg or 2 egg whites
1/2 cup fresh bread crumbs
3 tablespoons grated parmesan cheese
2 tablespoons grated onion
1/4 teaspoon ground black pepper
12 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
2/3 cup orzo pasta (rice-shaped pasta)
2 cups thinly sliced escarole
Grated Parmesan cheese

Mix thoroughly the beef, egg, bread crumbs, cheese, onion and pepper. Shape firmly into 1/2-inch balls.
Heat the broth, onion powder, garlic powder and celery salt in a 6-quart sauce pot over medium-high heat to a boil. Stir the meatballs into the sauce pot. Reduce the heat to low and cook for 10 minutes or until they're cooked through. Remove the meatballs and set them aside.
Stir the orzo in the sauce pot and cook for 5 minutes. Stir the escarole in the sauce pot. Return the meatballs to the sauce pot and cook until they're heated through. Sprinkle with the cheese.

Tip: The secret to this recipe's flavor is the cheese, add a tablespoon or two to the finished soup to enhance the flavor!

Lena

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Thursday, May 22, 2014

{soups-salads-and-salad-dressings} Sportsman's Bean Soup Recipe

 

Sportsman's Bean Soup Recipe



I've been cooking and freezing soups and stews for 45 years. This hearty, wholesome soup is one of my wife's favorites. The way to a woman's heart is through her stomach, too.



TOTAL TIME: Prep: 30 min. + soaking 
Cook: 2-1/4 hours 
MAKES: 27 servings



Ingredients

  2 pounds dried navy beans
  3 large onions, chopped
  2 tablespoons butter
  4 medium carrots, chopped
  2 smoked ham hocks
  1 tablespoon marinade for chicken
  12 orange peel strips (1 to 3 inches)
  1 teaspoon salt
  1/2 teaspoon dried thyme
  2 bay leaves
  3 cups cubed fully cooked ham
  1 can (28 ounces) diced tomatoes, undrained
  1/4 cup cider vinegar





Directions

Sort beans and rinse with cold water. Place in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
Drain and rinse beans; discard liquid and set beans aside. In the same pan, saute onions in butter until tender. Add carrots; saute 4-5 minutes longer.
Add the ham hocks, marinade for chicken, orange peel, salt, thyme, bay leaves, beans and enough water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender.
Remove ham hocks; when cool enough to handle, remove meat from bones. Discard bones and cut meat into cubes; return to the soup. Add the additional ham, tomatoes and vinegar; heat through. Discard bay leaves and orange peel before serving. Yield: 27 servings (6-3/4 quarts).


Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.



Nutritional Facts

1 cup equals 178 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 365 mg sodium, 26 g carbohydrate, 6 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 meat.



Originally published as Sportsman's Bean Soup in Country Extra November 2008, p51








             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Campfire Bean 'N' Ham Soup Recipe

 

Campfire Bean 'N' Ham Soup Recipe



"These are the best beans and ham you'll ever taste—bar none!" confirms Tom Greaves from Carrollton, Illinois. "Friends rave about this hearty soup that I serve hot off the grill." For easy cleanup, consider covering the outside of your Dutch oven with heavy-duty foil first.


Healthy 

Diabetic Exchange



TOTAL TIME: Prep: 15 min. + standing 
Grill: 1-1/2 hours 
MAKES: 12 servings



Ingredients

  1 pound dried navy beans
  2 small onions
  8 cups water
  4 cups cubed fully cooked lean ham (1-1/2 pounds)
  2 smoked ham hocks
  2 cups chopped celery
  1 cup chopped carrots
  1/2 teaspoon dried basil
  1/2 teaspoon pepper





Directions

Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
Chop one onion; slice second onion and separate into rings. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the remaining ingredients. Cover pan and place on the grill rack over indirect medium heat.
Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks. Yield: 12 servings (3 quarts).



Nutritional Facts

One serving (1 cup) equals 293 calories, 9 g fat (3 g saturated fat), 43 mg cholesterol, 692 mg sodium, 26 g carbohydrate, 7 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.


Originally published as Campfire Bean 'N' Ham Soup in Light & Tasty October/November 2001, p33









             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Bean and Bacon Soup Recipe

 

Bean and Bacon Soup Recipe



This soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups.—Robert Doumas, Gaylord, Michigan



TOTAL TIME: Prep: 20 min. + standing 
Cook: 1 hour 20 min. 
MAKES: 8-10 servings


Ingredients

  1 pound dried navy beans
  2 quarts chicken broth
  2 tablespoons minced fresh parsley
  2 bay leaves
  1/4 teaspoon pepper
  1 medium onion, chopped
  1 medium carrot, chopped
  1 celery rib, chopped
  6 bacon strips, cooked and crumbled




Directions

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid.
In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving. Yield: 8-10 servings.


Nutritional Facts

1 serving (1 cup) equals 196 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 818 mg sodium, 31 g carbohydrate, 12 g fiber, 13 g protein.


Originally published as Navy Bean Soup in Taste of Home October/November 2002, p51







             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Hearty Navy Bean Soup Recipe

 

Hearty Navy Bean Soup Recipe



Beans were a commodity you did not survive without in th '30s. This excellent bean soup is a real family favorite of ours and I make it often.


Diabetic Exchange


TOTAL TIME: Prep: 30 min. + standing 
Cook: 1-3/4 hours 
MAKES: 10 servings



Ingredients

  3 cups (1-1/2 pounds) dried navy beans
  1 can (14-1/2 ounces) diced tomatoes, undrained
  1 large onion, chopped
  1 meaty ham hock or 1 cup diced cooked ham
  2 cups chicken broth
  2-1/2 cups water
  Salt and pepper to taste
  Minced fresh parsley




Directions

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. Place in a large Dutch oven or soup kettle. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
Add more water if necessary. Remove ham hock and let stand until cool enough to hand. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and returned to pan.) Return ham to soup and heat through. Garnish with parsley. Yield: 10 servings (2-1/2 quarts).


If Cooking for Two: Freeze serving-size portions to enjoy later.


Nutritional Facts

Diabetic Exchanges: One serving (prepared with lean ham and no added salt) equals 2-1/2 starch, 1 lean meat, 1 vegetable; also, 265 calories, 373 mg sodium, 10 mg cholesterol, 41 gm carbohydrate, 19 gm protein, 3 gm fat.


Originally published as Hearty Navy Bean Soup in Reminisce January/February 1992, p37









             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Navy Bean Vegetable Soup Recipe

 

Navy Bean Vegetable Soup Recipe


"My family likes bean soup, so I came up with this hearty version," reports Eleanor Mielke. The Mitchell, South Dakota reader says leftovers freeze well for first-rate future meals.



TOTAL TIME: Prep: 15 min. 
Cook: 9 hours 
MAKES: 12 servings



Ingredients

4 medium carrots, thinly sliced
  2 celery ribs, chopped
  1 medium onion, chopped
  2 cups cubed fully cooked ham
  1-1/2 cups dried navy beans
  1 envelope vegetable recipe mix (Knorr)
  1 envelope onion soup mix
  1 bay leaf
  1/2 teaspoon pepper
  8 cups water





Directions

In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low for 9-10 hours or until beans are tender. Discard bay leaf. Yield: 12 servings (3 quarts).


Nutritional Facts

1 serving (1 cup) equals 157 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 763 mg sodium, 24 g carbohydrate, 8 g fiber, 11 g protein.


Originally published as Navy Bean Vegetable Soup in Quick Cooking November/December 2003, p37









             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Navy Bean Squash Soup Recipe

 

Navy Bean Squash Soup Recipe



On a chilly day, what could be more comforting than a pot of this homemade soup simmering on the stove? The mix of ham, beans ans squash is such a hearty combination, you'll savor every steamy spoonful.


Contest Winning



TOTAL TIME: Prep: 10 min. + standing 
Cook: 1 hour 35 min. 
MAKES: 12-14 servings



Ingredients

  1 pound dried navy beans
  2 cans (14-1/2 ounces each) chicken broth
  2 cups water
  1 meaty ham bone
  2 to 2-1/2 pounds butternut squash, peeled, seeded and cubed (about 5 cups)
  1 large onion, chopped
  1/2 teaspoon salt
  1/2 teaspoon pepper




Directions

Sort beans and rinse with cold water. Place beans in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender.
Remove ham bone. Mash the soup mixture, leaving some chunks if desired. remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through. Yield: 12-14 servings (about 3 quarts).



Nutritional Facts

1 serving (1 cup) equals 163 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 214 mg sodium, 27 g carbohydrate, 10 g fiber, 10 g protein.



Originally published as Navy Bean Squash Soup in Country Woman September/October 2000, p29










             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Navy Bean Soup Recipe

 

Navy Bean Soup Recipe




My kids can't resist their grandmother's bean soup. A touch of nutmeg sets it apart from all other kinds.



TOTAL TIME: Prep: 10 min. + standing 
Cook: 70 min. 
MAKES: 14 servings



Ingredients

  1 pound dried navy beans
  8 cups water
  1-1/2 to 2 pounds smoked ham hocks
  1 cup chopped onion
  1/4 cup chopped fresh parsley
  1-1/2 teaspoons salt
  1 teaspoon dried basil
  1/2 teaspoon dried oregano
  1/2 teaspoon pepper
  1/4 teaspoon ground nutmeg
  1 bay leaf
  2 cups thinly sliced carrots
  1 cup chopped celery
  3/4 cup mashed potato flakes



Directions

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
Drain and rinse, discarding liquid. Return beans to Dutch oven; add the water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender.
Add the carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Discard bay leaf. Set side ham hocks until cool enough to handle. Remove meat from bones; discard bones. Cut into bite-size pieces. Return meat to Dutch oven; heat through. Yield: 12-14 servings (3-1/2 quarts).



Nutritional Facts

1 serving (1 cup) equals 296 calories, 12 g fat (4 g saturated fat), 53 mg cholesterol, 322 mg sodium, 26 g carbohydrate, 9 g fiber, 22 g protein.


Originally published as Navy Bean Soup in Country Pork 1996, p38









             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Navy Bean Stew Recipe

 

Navy Bean Stew Recipe



"Here's a delicious dish that I make for my husband, who's on a low-salt diet," reports Margaret Bourgoujian of Oswego, New York. "I love it, too!"


TOTAL TIME: Prep: 1 hour 20 min. + soaking 
Cook: 1 hour 
MAKES: 8-10 servings


Ingredients

1 pound dried navy beans
2 quarts water
1-1/2 pounds Johnsonville® Mild Italian Sausage Links, cut into 1/4-inch slices
2 cans (14-1/2 ounces each) chicken broth
2 cups chopped onion
1-1/2 cups thinly sliced carrots
1 can (15 to 16 ounces) whole kernel corn
1 tablespoon minced fresh parsley
1-1/2 teaspoons Italian seasoning



Directions

Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
In same pan, bring the water and soaked beans to a boil; boil for 2 minutes. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. Drain.
In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the broth, onion, carrots, corn, parsley, Italian seasoning and beans. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until bubbly. Yield: 8-10 servings.



Nutritional Facts

1 serving equals 321 calories, 10 g fat (3 g saturated fat), 27 mg cholesterol, 787 mg sodium, 38 g carbohydrate, 13 g fiber, 19 g protein.
Originally published as Navy Bean Stew in Taste of Home February/March 1996, p45







             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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