Smoky Pinto Bean and Potato Soup

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Smoky Pinto Bean and Potato Soup Ingredients

1 md Onion, chopped	2 Cloves garlic, chopped
2 md Red potatoes, cut into l/2"	1/2 ts Cumin seed
2 Carrots, thinly sliced	1/4 ts Black pepper
1 Celery stalk, thinly sliced	1 ts Mesquite smoke flavoring
14 oz Cooked pinto beans, rinsed	1 tb White wine vinegar
28 oz Fat-free beef broth	1/4 lb Chopped smoked sausage,

Instructions for Smoky Pinto Bean and Potato Soup

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 3-1/2 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, 4.2 g dietary fiber, authors estimate. "Cumin and mesquite, potatoes and beans!" -- Smart Crockery Cooking (1996) Carol Heding Munson IBSN 0-8069-6106-6 Untried idea / phannema@wizard.ucr.edu / ELF on 3/3/97 Posted to Digest eat-lf.v097.n060 by PATh on Mar 03, 1997.

Main Ingredient: PotatoCuisine: Uncategorized

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