Yield: 4 Servings

Ingredients

1 ts vegetable oil
3 reduced-fat beef franks
1 cn baked beans seasoned with
-onions; bacon and brown
-- sugar (28 oz.)
2 cn vegetable or fat-free
-chicken broth
1/2 ts chili powder
1 ts spicy brown mustard
1/2 lg green pepper; (for 3/4 c.
-- chopped), optional

Instructions

Heat the oil on medium heat in a 4 1/2-quart Dutch oven or soup pot. Cut
the franks into 1/4-inch slices and add them to the pot. Cook until the
franks start to brown, 2 to 3 minutes.

Add the baked beans, broth, chili powder and mustard. Stir well. Raise
the heat to high and bring the soup to a boil. Reduce the heat to medium
to maintain a moderate boil. Seed and coarsely chop the green pepper, if
using, and set aside. Continue to boil for about 10 minutes to blend the
flavors, adding the green pepper to the pot (if using) in the last 5
minutes of cooking. Serve at once.

Makes 4 servings.

Each serving has 334 calories, 8 gm. fat (2 gm. sat.), 19 mg.
cholesterol, 15 gm. protein, 51 gm. carbohydrates, 11 gm. dietary fiber,
1,965 mg. sodium.