Title: Leftover Bean Soup
Categories: Diabetic Bean Soup Lowfat
Yield: 4 Servings

12	oz	Cooked beans;
2	c	Evaporated skim milk;
		Salt and pepper to taste;
1/8	ts	Garlic powder;
1/8	ts	Dried thyme;

In blender, blend all ingredients until smooth. Pour into saucepan, heat and serve. You can add water if a thinner soup is desired.

Per serving: 17g protein, 1g fat, 37g carb., 1mg sodium, 5mg chol., 22 calories.

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