11-09-2008, 06:30 PM
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#1 (permalink)
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| Seasoned Veteran
Join Date: Jun 2007 Location: Tampa, FL
Posts: 3,605
Weight Statistics July 10, 2007 Surgery Date:
5' 6"
Height:
271 lb Start Weight:
175 lb Current Weight:
182 lb Goal Weight:
96 lb Weight Loss:
-7 lb Lb Left to Lose:
35.4243542435 % % Lost:
Body Mass Index43.7357667585 BMI Start:
28.2426538108 BMI Current:
29.3723599633 BMI Goal:
Weight Loss MethodRoux en Y Gastric Bypass
|  Spanish Bean Soup
I am sitting here enjoying a cup of Spanish Bean Soup and catching up on my online time  Thought I would share this recipe as it is quite yummy and healthy (mostly) too. Saute together the following ingredients. I use butter/marj but you could sub canola oil : 1 green bell pepper, 1 spanish onion, 2-3 cloves garlic. saute til vegies are tender. Slice 1 piece of cooked ham 1/2" (about 12-16 ozs) into bite size pieces and slice 2 chirizo sausages and put in with 3 cups of garbanzo beans. I also cut several potatos into 3/4" cubes, added to mix with yellow rice flavoring (saffron is the main ingredient) and then hard boil for about 30 mins then simmer for a few hours. If you like lots of broth, I suggest chicken stock. Like I said, you can adjust to taste the sausage and butter but since my lipid levels are low normal and I eat small portions, I just enjoy  Happy Fall!
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