This recipe is nice and smooth as well as creamy, and is easy to make as well, you are sure to love it!
30 minutes
Cook: 6 hours and 30 minutes
Sum: 7 hours
stakes: 6
fruit: 6 servings
Nutrition Facts
Per Serving:
311: Calories
protein:22g
carbohydrates:74.2g
fat: 0.8g
cholesterol:59.2mg
sodium:1151.3mg
GREEN: 5 SmartPoints per serving
BLUE: 5 SmartPoints per serving
PURPLE: 2 SmartPoints per serving
Ingredients
1/Two cups of water
2/Four packets chicken bouillon
3/Two cups of rinsed and drained northern
beanss
4/Three russet potatoes (peeled and cut into ½ inch cubes)
5/ ¼ tsp. celery seeds
6/ One cup of shredded Monterrey jack
cheesee
7/ ½ cup of fat free milk (warmed up)
8/For the garnish: parsley sprigs
This will make about four servings
Instructions:
Take the water, beans, potatoes, bouillon, and celery seeds and add to the crock pot.
Then cover it and cook at a low (or high) until the potatoes have become tender.
This will take about five hours on low or three hours on high.
Then using a potato masher or a blender, process the potato mixture until it becomes smooth, then adding in the cheese and the milk.
Then garnish it with parsley.
This recipe has about 311 calories and about 0.8 grams of fat.
(if you want a thinner soup add more milk)