chili bean soup

[Guest guest]

I'm sending out recipes this week of the ones that people asked me to figure

out the points for so here it goes.

Enjoy

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

CHILI BEAN SOUP

 

Recipe By : The Everything Low-Fat High-Flavor Cookbook by Lisa Shaw

Serving Size : 8 Preparation Time :0:00

Categories : 3 Point Beans And Legumes

Done By Dotties Calculator Low-Fat

Mexican Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound pink beans -- dried, picked over &

soaked over night in cold water to cover -- beans

6 cups water -- (6 to 8)

1 teaspoon garlic salt

1 teaspoon onion salt

1/4 teaspoon dried thyme

1/4 teaspoon dried marjoram

1 1/4 cups low sodium vegetable broth

16 ounces chopped tomatoes -- 1 can

1 packet chili seasoning mix

1 cup hot water

 

Drain the beans and place in a large pot. Add the water, garlic and onion

salts, thyme, and marjoram. Bring to a boil, reduce the heat to low, cover

and simmer until tender. 2 1/2 to 3 hours. Don't let the beans boil dry; add

hot water as needed. Using a potato masher, mash the beans with their

liquid. Add the broth, tomatoes, chili mix, and the 1 cup hot water. Stir

well and heat for at least 10 minutes to blend the flavors. Ladle into soup

bowls and serve.

 

Makes 8 servings.

 

NOTE: Origional recipe called for low sodium chicken or beef broth, to make it

vegetarian I substituted vegetable broth.

 

Sent by: Anita <WhileYoureUp >

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

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NOTES : Per serving: 209.6 cal, 0.8g (3.2%) fat, 8.4g fibre, 299mg sodium

 

Per serving: 2.56 points