Monday, February 11, 2008

Another Great Recipe!!!!

Ham and Navy Bean Confetti soup

3 cups fat free low sodium chicken broth
6 oz cooked low sodium lean ham diced
1 can navy beans rinsed and drained
1 carrot shredded
1 stalk celery very thinly sliced
1/2 c diced red bell pepper
2 tbsp chopped parsley

Combine all ingreidents except the parsley in a medium saucepan; cover and bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender about 5 minutes. Stir in parsley before serving. I did let this simmer for about 25 minutes.

caloires 199 per 1 and 1/3 cup of soup
fat 3 g
sodium 1135
carbs 26
weigth watchers points - 3

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