1. Cook beans until very soft. (see above recipe) 2. Lightly spray a skillet with olive oil cooking spray and saute onion, garlic, celery, chiles, green pepper, and cloves until the onion is lightly browned. 3. Add some of the bean broth and dissolve the bouillon cubes or powder. 4. Add lemon juice. Simmer until vegetables are soft. 5. Mash some of the beans with a potato masher and combine vegetable mix with the beans. 6. Bring the soup to a bol, lower heat, and simmer for 10-15 minutes to blend flavors. Add water if the soup is too thick. Add salt if necessary. Serve garnished with a lemon slice. Serves 6-8. I actually dont bother with the lemon slice. Posted to fatfree digest by JBennicoff@aol.com on Oct 5, 1999,
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|Serving Size: 1 Serving (725g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 79 (39%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 110mg||4 %|
|Potassium 831.7mg||22 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 18.3g||73 %|
|Sugars, other 23.2g|
|Protein 4.7g||7 %|
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Calories per serving: 203
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