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    Soup: Vegetable Bean Soup - 12

    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

 

 

 


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