Sunday, July 12, 2009

Smoky Pinto Bean and Potato Soup

1 medium Onion, chopped
3 large Red potatoes, cut into l/2" cubes
2 Carrots, thinly sliced
1 Celery stalk, thinly sliced
2 cans Cooked pinto beans, rinsed and drained
3 1/2 c. beef broth
2 Cloves garlic, minced
1/2 tsp. Cumin seed
1/4 tsp. Black pepper
2 tsp. Mesquite smoke flavoring
1 Tbsp. White wine vinegar
1/4 lb Chopped smoked sausage

Combine the onions, potatoes, carrots, celery, beans, sausage, and broth in an crock-pot. Stir in the cumin, pepper, smoke flavoring, and vinegar. Cover and cook on HIGH until the vegetables are tender.

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