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Smoky Pinto Bean and Potato Soup

1 medium onion -- chopped
2 medium red potatoes -- cut into l/2" cubes
2 carrots -- thinly sliced
1 celery stalk -- thinly sliced
14 ounces canned pinto beans -- rinsed and drained
28 ounces fat-free beef broth
2 cloves garlic -- chopped
1/2 teaspoon cumin seed
1/4 teaspoon black pepper
1 teaspoon liquid smoke flavoring -- Mesquite
1 tablespoon white wine vinegar

Combine the onions, potatoes, carrots, celery, beans, optional sausage, and broth in a slow cooker. Stir in the cumin, pepper, smoke flavoring, and vinegar. Cover and cook on HIGH until the vegetables are tender.

Cooking time: 3-l/2 to 5 hours; based on a 3-1/2 to 4 qt cooker.

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