AUTUMN SOUP
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2 Servings
MMMMM----------------------FROM LOIS FLACK---------------------------
MMMMM-----------------CYBEREALM BBS(315)786-1120----------------------
2 ts Margarine
1/2 c Diced onion
1/2 c Sliced celery
2 c Water
1 pk Instant chicken broth and
-seasoning mix
8 oz Rinsed, drained, canned -
- small white beans
2 sl Crisp bacon, crumbled
1. In a 1-quart saucepan melt margarine; add onion and celery and
sautŠ over high heat, stirring frequently, until tender-crisp, about
1 minute.
2. Add water, squash, and broth mix and stir to combine; cook until
mixture comes to a full boil. Reduce heat to low, cover, and let
simmer until squash is soft, about 15 minutes.
3. Using a wooden spoon, press some of the squash against inside of
saucepan to mash; stir in beans and bacon and let simmer until flavors
blend, about 5 minutes longer.
Makes 2 servings, about 1 2/3 cups each.
1 serving provides: 1 Fat; 2 Proteins; 1 Vegetable;
: 1 1/2 Breads; and 50 Optional Calories.
Calories.....292 Protein......14g Fat.....7g Carbohydrates...46g
Calcium....151mg Sodium....1056mg Fiber...1g Cholesterol.....5mg
Source: "This Is Living" by Lynn Redgrave
Typed by Lois Flack, CYBEREALM BBS, Watertown, NY.
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