Bean Soup (slow cooker)Submitted by: JESPAH
IntroductionWarms you up on a cold New England day Warms you up on a cold New England day
1 16 oz. bag of dried beans, any kind
4 cups of water
16 oz. low fat, low salt chicken stock (organic is best)
1 16 oz. can of low salt tomatoes, diced or crushed. Do not drain!
Dash of pepper
Dash of garlic powder or 1 finely minced garlic clove
Dash of basil, dried or fresh (if fresh, tear or mince into small pieces)
1/4 brick of tofu, roughly cubed
1 tablespoon of chicken fat (optional -- if left out, remove 5 calories, .5 gram of fat and .5 mg of cholesterol)
For vegans, remove the chicken fat and substitute low fat, low salt vegetable broth for the chicken broth.
Makes 6 14-ounce servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JESPAH.