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Bean Soup

Serving Size : 16 

Categories : Soups

Amount Measure Ingredient -- Preparation Method
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2 lb pinto beans
ham bones
water
2 tbsp butter
1 C onion -- chopped
1 c celery -- sliced
3 cloves garlic -- crushed
1 c green pepper -- chopped
28 oz tomatoes
2 tsp oregano
2 tsp cumin powder
4 tsp chili powder
salt
pepper
cayenne

Wash beans thoroughly. Soak beans in a dutch oven (kettle) overnight in a large quantity of water, covered. 

Simmer beans, water (from soaking), and ham in covered kettle 2 1/2 - 3 hours. Add water, if needed.

Fry onion, celery, garlic, and green pepper in butter until tender. Add, with tomatoes and seasonings, to soup. Cover and simmer at least 30 minutes longer. May be held at the lowest possible temperature for a few hours.

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NOTES : I have found that cooking the beans in a glass kettle gives a completely different consistency than cooking them in metal. These will be generous servings. I believe my dutch oven is 8 quart size and it will be full of soup. 

This soup has no right to be as good as it is! I save my ham bone from holiday meals in the freezer until I'm ready to prepare this soup. Additional ham adds to the flavor; just calculate additional points per serving. A few more calories/points could be saved if one only used cooking spray in cooking the vegetables.

I calculated points using the 2001 guides.

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Calories 229        fat 2.4 g        fiber 15.1 g        points 4    per serving


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.

Linda Pulliam