RSS
Home
Kickin' Navy Bean Soup Recipe:
Print
Email
RSS
Subscribe
With Autumn growing more chilly, soup is a great way to warm up and fuel the body. However, soups are difficult for children to eat. Despite the fact that soup can be messy, too much sodium can cause a tummy ache. Since many canned soups are loaded with sodium, a homemade soup allows control over the amount of sodium a child consumes. The key to any good soup is the broth, created from a rich meat such as ham. But it can be made from the simplest meats such as hot dogs, which bring a smile to any child’s face.
Most children enjoy watching creations in the kitchen and should be allowed to participate under supervision. Showing them the simple step of preparing a broth provides them with a basic principle in cooking that they will be able to use in their future of cooking.
The following recipe was created from the joining of two favorite soup recipes that were handed down from my grandparents: German Green Bean Soup and Navy Bean Soup. It has been tested in my own kitchen and approved by my four kids.
16 oz. bag small white beans
2 cups chicken broth (or can be made from leftover ham or bacon grease)
4 cups water
3 tbsp. seasoned salt
1 lb. smoked ring sausage, ham or bacon - diced
3 cans mixed veggies, or 1 bag frozen carrots
3 tsp. Worcestershire sauce
Prepare beans according to package instructions. Drain and return to pot with broth and water. (If preparing broth from grease, boil grease with 6 cups of water for 30 minutes, then strain with cheesecloth or fine strainer before using in recipe). Bring to a boil, adding meat, veggies and sauce. Boil for 2 minutes, then reduce heat to medium-low and simmer for 20 - 30 minutes. Makes 12 servings / 26g carbohydrate per serving.
Counting carbs for a soup can be challenging, because of the multiple ingredients. Most cookbooks provide a carb ratio based on a generalized serving rather than a precise measurement. A diabetic child who requires an insulin injection after meals needs to have this ratio converted to the exact measure as much as possible to ensure the proper dose to enhance absorption of the medication.
First, the serving size needs to be determined. This recipe makes 16 cups, which we would multiply by 8 ounces, which would give us 128 ounces. Then we would divide that by 12 servings, which would give us 10.6 ounces, which is slightly more than 1-1/4 cups. Obviously, this is too much for a child, so we would cut that in half, which would also drop the carbohydrate count by half. This would leave room to serve a slice of bread and butter or a handful of saltines on the side.
Related Articles:
Add a Comment
