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6 Can Bean Soup

Recipe By : LKP
Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
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1 can chicken broth
15 oz nonfat refried beans
15 oz pinto beans, canned
15 oz black beans, canned -- or other
15 oz chili beans, canned -- or other
1 tbsp taco seasoning mix
15 oz tomatoes, canned -- chopped
small onion -- chopped

Sauté onion with cooking spray until lightly browned in large pot or Dutch oven. Add remaining ingredients and cook over medium or medium-high heat until flavors are well blended.

Easily cooked in crockpot.

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NOTES : Measure to be sure (because cooking evaporates contents somewhat), but a serving is about 1 1/2 C.

204 g calories     1.3 g fat     7.1 g fiber     3.2 points
 

Use whichever cans of beans you have on hand, the result is very flexible. In addition to those listed, I have also used white beans, kidney beans, and black-eyed peas. Always include the refried beans (for thickening.)

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Nutritional information is based on all information available to me at the time of publication. I now calculate points using the 2001 Weight Watchers information. Verify that your ingredients yield the same results. I usually choose to use light rather than nonfat products. Some items, such as cheddar, I use the normal product as noted, as my preference. Optional ingredients are not included in the calculation of calories or points.

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Linda Pulliam