El Paso Bean Soup

1 Medium Onion, chopped
1 Medium Carrot, chopped
2 Cloves Garlic, minced
4 Cups Low Sodium Beef Broth
16 oz. Fat Free Refried Beans
2 (15 oz.) Cans Great Northern Beans, rinsed and drained
1 (15 oz.) Can Pinto Beans, rinsed and drained
1 (15 oz.) Can Whole Kernel Corn, drained
1 (8 oz.) Package John Morrell Diced Ham
1 teaspoon Dried Parsley
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1/4 teaspoon Pepper
1 (14.5 oz.) Can Diced Tomatoes, drained

In a small skillet, sauté the onion, carrot and garlic in a small amount of the beef broth until tender. Spray a crockpot with nonstick cooking spray and add the onion mixture to the pot. Stir in the remaining broth and refried beans; whisk until smooth. Stir in the northern and pinto beans, corn, ham, parsley, cumin, chili powder, pepper and tomatoes. Cover and cook on low for 6 to 8 hours.

Serves: 13 (1 Cup Each)
Per Serving: 232 Calories; trace Fat (1.2% calories from fat); 23g Protein; 58g Carbohydrate; 28g Dietary Fiber; trace Cholesterol; 393mg Sodium. Exchanges: 14 1/2 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fat. WWP: 4  (www.AimeesAdventures.com)