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Recipe: Smoky Pinto Bean and Potato Soup (crock pot)

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SMOKY PINTO BEAN AND POTATO SOUP

1 medium onion, chopped
2 medium red potatoes, cut into 1/2-inch cubes
2 carrots, thinly sliced
1 celery stalk, thinly sliced
1 (14 oz.) can pinto beans, rinsed and drained
1 (28 ounce) fat-free beef broth
2 cloves garlic, chopped
1/2 teaspoon cumin seed
1/4 teaspoon black pepper
1 teaspoon liquid smoke flavoring-Mesquite
1 tablespoon white wine vinegar

Combine the onions, potatoes, celery, beans and broth in slow cooker. Stir in the cumin, pepper, smoke flavoring and vinegar.

Cover and cook on High until the vegetables are tender. Cooking time: 3 1/2 to 5 hours based on a 3 1/2 to 4 quart cooker.

Source: Smart Crockery Cooking: Over 100 Delicious Recipes by Carol Heading Munson
MsgID: 117255
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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