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Vegetable Bean Soup

Source of Recipe

Taste of Home Magazine – MA. Morgan; GA

Vegetable Bean Soup
WW Points
Serves: 12 (4 qts.)

3 cans (15-1/2 oz. each) great northern beans, rinsed and drained
4 c. water
2 cans (15-1/2 oz. each) hominy…OR…2 cans (15 oz. each) garbanzo beans, rinsed and drained
1 pkg. (16 oz.) frozen shoepeg corn
1 can (15 oz.) crushed…or…diced tomatoes, undrained
1 can (11-1/2 oz) condensed bean and bacon soup, undiluted
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 T. dried parsley flakes
1 tsp. ground cumin
2 bay leaves

1 c. (4 oz.) shredded reduced-fat cheddar cheese

In a large Dutch oven, combine the first 13 ingredients. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Discard bay leaves. Sprinkle with cheese.

One 1-1/3-cup serving equals: 328 calories…4 gm fat (2 gm saturated)…8 mg cholesterol…614 mg sodium…56 gm carbohydrate…12 gm fiber…18 gm protein ++++ WWP: 6