Recipe for Smoky Pinto Bean and Potato Soup

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Yield:

Ingredients:

Amount	Ingredient
1 med	onion chopped
2 med	red potatoes cut into l/2" cubes
2 x	carrots thinly sliced
1 x	celery stalk thinly sliced
14 oz	canned pinto beans rinsed and drained
28 oz	fat-free beef broth
2 x	cloves garlic chopped
1/2 tsp	cumin seed
1/4 tsp	black pepper
1 tsp	liquid smoke flavoring Mesquite
1 tbl	white wine vinegar

Instructions:

Instructions: Combine the onions, potatoes, carrots, celery, beans, optional sausage, and broth in an electric slow cooker. Stir in the cumin, pepper, smoke flavoring, and vinegar. Cover and cook on HIGH until the vegetables are tender.

Cooking Time: 3-l/2 to 5 hours; based on a 3-1/2 to 4 qt cooker.

"Cumin and mesquite, potatoes and beans!" - Smart Crockery Cooking

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