>Ingredients:
1 cup dried pinto beans,
or 2 cans (15 oz. each) cooked pintos, drained
2 medium tomatoes, seeded
and chopped
1 rib celery, sliced
1 medium onion, chopped
1 bay leaf
1 can (15 oz.) reduced-sodium,
fat-free beef broth
Salt and freshly ground
black pepper to taste
Instructions:
If using canned beans, ignore
this step. If using dried beans, place in small Dutch casserole.
Add 3 cups cold water. Cover and bring to a boil. Remove from
heat and soak 1 hour. Drain well.
In medium pan mix together
beans, tomatoes, celery, onion, bay leaf and broth. Cover and bring
to boil over medium-high heat. Reduce heat and simmer until vegetables
are quite soft, 60 to 75 minutes for dried beans, 20 minutes for canned.
Let hot soup sit, uncovered, 20 minutes. Remove bay leaf.
Pureé half the soup
in blender. Recombine with remaining soup.
Season to taste with salt
and pepper.
Servings: 4
Nutrition Facts:
Amount Per Serving:
Calories 200
Fat 1 g, Cholesterol - mg,
Sodium 287 mg,
Courtesy Of: http://www.aicr.org
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