Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic
information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers
has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any
purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights
worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek
prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Crock Pot Pinto Bean Soup
Plus+ 6 Per Serving
2 cups dry pinto beans
5 cups cold water
2 (14 oz) cans reduced sodium chicken broth
1/2 cup water
1 large onion, chopped
3 garlic cloves, minced
1 tsp ground cumin
1/4 tsp ground cayenne pepper
1 (14 1/2 oz) can fire roasted diced tomatoes, undrained
Shredded reduced-fat Monterey Jack cheese, optional
Snipped cilantro/or sliced green onions, optional
1. Rinse dry beans. In a Dutch oven combine rinsed beans and the 5 cups cold water. Bring
to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and
let stand for 1 hour. Drain and rinse beans.
2. In a 3-1/2- or 4-quart slow cooker combine beans, broth, the 1/2 cup water, the onion,
garlic, cumin and cayenne pepper.
3. Cover and cook on LOW 8 to 10 hours or on HIGH for 4 to 5 hours.
4. Stir in undrained tomatoes; cover and cook for 30 minutes more. If desired, partially
mash mixture with a potato masher, leaving soup chunky. If desired, top individual
servings with cheese and cilantro and serve with crackers.
Yield: 6 Servings
Serving Size = 1/6 of Recipe
Calories 254, Carbs 46 g, Fat 1 g, Fiber 10 g, Protein 16 g