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Crock Pot Pinto Bean Soup
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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
Crackers, 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

Nutrition Information:
Calories 254, Carbs 46 g, Fat 1 g, Fiber 10 g, Protein 16 g