Smoky Pinto Bean and Potato Soup |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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The original recipe was vegetarian, but I add beef and corn. Without those 2 ingredients it has 137 calories & 1.7 g of fat per serving. It's also good with some hot sauce and sour cream added when you serve it. Ingredients:
1 medium onion, chopped |
2 medium red potatoes, cut into 1/2 inch cubes |
2 carrots, thinly sliced |
1 stalk celery, thinly sliced |
1 (14 ounce) can pinto beans, rinsed and drained |
2 (14 ounce) cans nonfat beef broth |
1 1/2 lbs top loin beef, trimmed of fat and cut into cubes |
2 garlic cloves, chopped |
1/2 teaspoon cumin |
1/4 teaspoon black pepper |
1 teaspoon liquid smoke |
1 tablespoon white wine vinegar |
Directions:
1. Combine all ingredients in medium sized slow cooker.
2. Cook on high 3 1/2 - 5 hours or on low 8-10 hours.
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