FOOD FOR THE BODY

Slow Cooker Mixed-Bean Italian Soup (from Better Homes and Garden's Biggest Book of Slow Cooker Recipes)

Points Value: 5

1 c. dry Great Northern beans
1 c. dry red beans or pinto beans
4 c. water
1 medium onion, chopped
2 T. instant beef bouillon granules
2 cloves garlic, minced
2 tsp. dried Italian seasoning, crushed
1/4 tsp. pepper
1 (28-oz.) can tomatoes, cut up
1 (9-oz.) package frozen Italian green beans or cut-up green beans

Rinse dry beans. in a Dutch oven combine rinsed beans and 5 cups cold water. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

In a 3 1/2- to 6-qt. slow cooker combine beans, 4 cups water, onion, bouillon, garlic, Italian seasoning, and pepper.

Cover and cook on low-heat setting for 11-12 hours or on high-heat setting for 5 1/2 to 6 1/2 hours or until beans are almost tender. If using low, turn to high. Stir undrained tomatoes and thawedd green beans into soup. Cover and cook about 30 minutes more or until beans are tender. Serve with whole wheat rolls and salad. Makes 6 servings. Points value is 5.

(Calories 290, Fat 2 grams, Fiber 12)