• 6 cups veggie broth
• 2 cups salsa, your favorite
• 1.5 oz package taco seasoning mix (El Paso has a lower sodium variety)
• 16 oz. frozen vegetables (Meijer has a Fiesta blend that I like for this recipe)
• 31 oz. fat-free vegetarian refried beans
• Baked tortilla chips, optional

1. Stovetop:
2. - In large pot, stir broth, salsa, taco seasoning, vetables and refried beans until the beans are dissolved.
3. - Bring sout to a boil and then reduce heat to low.
4. - Cover and simmer for 12 minutes.
5. - Serve and sprinkle with crushed chips if desired, or great with cornbread.
7. Slow cooker:
8. - Stir borth, salsa, taco seasoning, vegetables and refried beans until beans are dissolved.
9. - Cover and cook for 8 hours or on high for 4 hours.
10. - Serve and sprinkle with crushed chips if desired, or great with cornbread.
12. Yields 12 (1-cup) servings
14. Calories: 111; Fat: 0g; Cholesterol: 0mg; Carbohydrate: 20g; Fiber: 4g; Protein 4g; Sodium: 1393mg
15. Weight Watchers: 1 point per serving

Modified from Busy People's Low-Fat Cookbook by Dawn Hall