Smoky pinto bean and potato soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, chopped |
| 2 | mediums | Red potatoes, cut into l/2\" cubes |
| 2 | Carrots, thinly sliced | |
| 1 | Celery stalk, thinly sliced | |
| 14 | ounces | Cooked pinto beans, rinsed and drained |
| 28 | ounces | Fat-free beef broth |
| 2 | Cloves garlic, chopped | |
| ½ | teaspoon | Cumin seed |
| ¼ | teaspoon | Black pepper |
| 1 | teaspoon | Mesquite smoke flavoring |
| 1 | tablespoon | White wine vinegar |
| ¼ | pounds | Chopped smoked sausage, optional |
Directions
Combine the onions, potatoes, carrots, celery, beans, optional sausage, and broth in an electric slow cooker. Stir in the cumin, pepper, smoke flavoring, and vinegar. Cover and cook on HIGH until the vegetables are tender.
Cooking time: 3-l/2 to 5 hours; based on a 3-½ to 4 qt cooker.
Per serving excluding optional ingredients: About 137 calories, 1.7 g fat (11% cff), 0.3 g saturated fat, O mg cholesterol, 236 mg sodium, 4⅕ g dietary fiber, author's estimate.
"Cumin and mesquite, potatoes and beans!" -- Smart Crockery Cooking (1996) Carol Heding Munson IBSN 0-8069-6106-6 Untried idea / phannema@... / ELF on 3/3/97
Posted to Digest eat-lf.v097.n060 by PATh <phannema@...> on Mar 03, 1997.