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Windy fall weather brings on the desire for warm homemade soups. My health dictates a low-fat diet and my husband, Kevin, assisted in preparing the ingredients with some guidance from me. Over a month ago, I purchased a 25-pound bag of dried pinto beans from Costco. Rather than opening it, Kevin drove to town and purchased a 16-bean soup mix. The photo is my taste test size serving. Less than ¼ cup with a dollop of low-fat sour cream. This recipe is also prepared not to be spicy. Yet flavorful. Prepared in a 3-quart slow cooker.

Ingredients

Patricia Paul

Low-Fat Bean Soup

Dried beans, 10 oz

Chicken broth, 32 oz

Diced tomatoes, 14.5

Bay leaves, 2

Garlic cloves, 2

Onion, medium, chopped

Water, 20 oz

Preparation

Rinse the dried beans. Add all the ingredients to the slow cooker. Stir, place the lid on. Turn the temperature to high. Cook on high for four to five hours, stirring occasionally. Change the temperature to low. Cook for an additional two hours. Optional to serve with low-fat sour cream.

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