- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 105.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 235.0 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 12.1 g
- Protein: 7.4 g
Low Sodium Refried Bean SoupSubmitted by: LUVSBULLDOGS
IntroductionI adapted this recipe from my old recipe to reduce the sodium content. It is thick, filling and tasty. I adapted this recipe from my old recipe to reduce the sodium content. It is thick, filling and tasty.
2/3 cup each: pinto beans, kidney beans and black beans
1 large onion, chopped
2 teaspoons dried garlic
2 low sodium chicken bouillon cubes
2 cups boiling water
1 can petite cut, low sodium tomatoes
1 can Rotel tomatoes (low sodium if you can find them ?)
1/2 teaspoon ground cumin
1 1/2 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
Mash about 1/3 of the beans with a fork or potato masher. These are your 'refried' beans. Add red pepper flakes and garlic powder to taste.
Saute the large diced onion in a skillet sprayed with Pam cooking spray. Add the garlic, cumin, chili powder and stir.
When the spices smell fragrent, add the contents of the skillet to the 4-5 quart pan. Mix the bouillon cubes with the water and add to the pan. Add the tomatoes, Rotel tomatoes and cut corn at this time.
Makes about 12.5 cups12
1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LUVSBULLDOGS.