TWO-BEAN SOUP

1/2 lb dried baby Lima beans

1/2 lb dried great northern beans

1 (49 1/2 oz) can reduced-sodium chicken broth

1 1/2 cups cubed cooked lean ham

1 medium onion, chopped

2 celery ribs with leaves, chopped

2 medium carrots, sliced

3 garlic cloves, minced

1/8 tsp ground ginger

2 green onions, sliced, optional

Wash beans and remove any bad ones. Place in a large pot or dutch oven and add enough water to cover by 2-inches. Bring to a boil and boil for two minutes. Remove from the heat; cover and let stand one hour.

Drain beans and rinse. Return beans to pot. Add broth and ham; bring to a boil. Reduce heat; cover and simmer for one hour. Add the onion, celery, carrots, garlic, ginger and return to a boil. Reduce heat and cover pot. Simmer at least one-half hour or until beans and vegetables are tender. Place in serving bowls and top with green onions for garnish if desired.

Serves 7 Per serving: 215 calories, 31 g carbs, 10 g fiber, 19 g protein

Note: Beans are an excellent food choice for diabetics.

SPLIT PEA AND TURKEY HAM SOUP

6-oz turkey ham, cut into small cubes

1 cup raw green split peas

1 small yellow onion, diced

1 large carrot, peeled and diced

2 stalks celery, trimmed and diced

2 bay leaves

1 large garlic clove, minced

1/4 tsp crushed dried thyme

1/8 tsp black pepper

4 cups no-salt-added chicken broth

In a 5-quart slow cooker, combine all the above ingredients. Cover and cook on low for 6 hours.

4 servings of 1 1/2 cups each = 282 calories, 39 g carbs, 26 g protein

Enjoy!

For more of Linda’s diabetic information and recipes visit her at http://diabeticenjoyingfood.squarespace.com