* Exported from MasterCook *
Slow Cooker Refried Bean Soup - 4 pts
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 15%)
Vegan WW
Amount Measure Ingredient -- Preparation Method
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15 ounces refried beans -- (1 can)
15 ounces canned black beans -- (1 can)
1 cup cherry tomatoes
1 cup diced carrots
1 cup frozen roasted corn
2 cups vegetable broth
1 tablespoon Tabasco hot sauce
3 garlic cloves -- chopped
1 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
Use a 4-quart slow cooker.
Put the refried beans in the crock, and turn to high to begin melting the bean blob. Drain and rinse the black beans, and add to the crock. Add tomatoes, carrots, and roasted corn. Pour in the vegetable broth. Stir in the Tabasco sauce, garlic, spices, and salt.
Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
This soup is done when the carrots have reached the desired tenderness.
Serves 6
AuthorNote: This recipe comes from Susan Voisin, who writes at blog.fatfreevegan.
Description:
"4 pts"
Source:
"Make it Fast, Cook it Slow by Stephanie O'Dea, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
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Per Serving (excluding unknown items): 233 Calories; 3g Fat (11.4% calories from fat); 12g Protein; 41g Carbohydrate; 10g Dietary Fiber; 1mg Cholesterol; 1163mg Sodium. Exchanges: 2 1/2 Grain(Starch)
NOTES : Cooker: 4-quart
Time: HIGH for 3 to 4 hours, or LOW for 6 to 8 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
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