Serves: 4
Total Calories: 219
1. In a 3-quart saucepan over medium-high heat, bring water, potato, carrots, celery, onion and thyme to a boil. Reduce heat to low, cover and simmer for 12 to 15 minutes or until vegetables are tender.
2. Meanwhile, place pork and beans in a blender container. Cover and blend with on-off bursts until almost smooth. Stir beans, franks, parsley, lemon juice or vinegar, and pepper into cooked vegetables. Cover and simmer for 5 minutes or until frankfurters are plumped and mixture is heated through, stirring several times.
This "Frankly" Vegetable Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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