3 hour stew
put any amount of veggies you enjoy in a pot, then add 24 oz. tomato juice and 1q tspn corn starch. simmer 3 hours. :) glen

Yum!
 

I made this recipe for dinner tonight-SO GOOD! I added my own variations-I love onion so i chopped up a whole large onion, replaced the beef broth with veggie broth, and i was out of kidney beans so i replaced it with black beans. Great! I cook for myself-so i have lots of leftovers for lunch this week!

Savory Soup Beans
 

This is a Cooking Light recipe for Soup Beans coming in at 5 points for a very filling bowl. I'm making it for dinner tonight. My mother, who has made thousands of pots of beans the old fashioned Southern way (pork fat), loves this version better than any she's had.

Cooking Light Savory Soup Beans

Though this humble dish is traditionally made with bacon, the smoked paprika gives this vegetarian version a similar smoky, savory flavor. You can order it online at www.ifancyfood.com .

Yield
8 servings (serving size: about 1 1/2 cups)

Ingredients
3 cups dried pinto beans
2 tablespoons olive oil
3 cups finely chopped onion
2 teaspoons Spanish smoked paprika
6 garlic cloves, minced
7 cups water
2 bay leaves
2 1/2 teaspoons salt
Preparation
Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain.

Wipe pan dry with a paper towel. Heat oil in pan over medium-high heat. Add onion, paprika, and garlic; sauté 4 minutes or until tender. Stir in beans, 7 cups water, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Stir in salt. Discard bay leaves. Remove from heat; partially mash beans.

Nutritional Information
Calories: 289 (14% from fat)
Fat: 4.4g (sat 0.7g,mono 2.7g,poly 0.7g)
Protein: 14.8g
Carbohydrate: 49.6g
Fiber: 15.8g
Cholesterol: 0.0mg
Iron: 4.6mg
Sodium: 739mg
Calcium: 98mg

5 points per bowl.

Slow Cooker South Indian Lentil Stew
 

I made this the other night, delicious and perfect for a chilly winter evening!

Slow Cooker South Indian Lentil Stew

2 cup(s) dry lentils -- red variety
15 oz canned diced tomatoes
10 oz chopped frozen spinach -- thawed and drained
4 cups vegetable broth
1 small onion -- minced
1 Tbsp ginger root -- fresh, minced
1 Tbsp minced garlic
1 Tbsp curry powder
1 tsp mustard seed
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 Tbsp kosher salt
2 tsp sugar
2 tsp fresh lemon juice
1/3 cup cilantro -- fresh, minced

Combine all ingredients, except lemon juice and cilantro, in a slow cooker. Cook until thick and creamy and lentil are soft, about 3 hours on high or 6 hours on low. Season to taste with more salt and pepper, if desired; stir in lemon juice and cilantro

- - - - - - - - - - - - - - - - - - -
Serves 6; Per 1-cup Serving; 6 PointsPlus Value