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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 7 |
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Ingredients:
3 (14 1/4-ounce) cans no-salt-added beef broth |
1 (16-ounce) can no-salt-added pinto beans, drained |
1 (15-ounce) can no-salt-added red kidney beans, drained |
1 (10-ounce) can chopped tomatoes and green chiles, undrained |
1 (6-ounce) can no-salt-added tomato paste |
1 teaspoon liquid smoke |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Combine first 6 ingredients in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. To serve, ladle soup into individual bowls; sprinkle evenly with cheese.
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