Low Sodium Refried Bean Soup

Name: Low Sodium Refried Bean Soup Recipe
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 12
Ingredients: 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

Minutes to Prepare: 20
Minutes to Cook: 240

Number of Servings: 12

Ingredients

2/3 cup each: pinto beans, kidney beans and black beans1 large onion, chopped2 teaspoons dried garlic2 low sodium chicken bouillon cubes2 cups boiling water1 can petite cut, low sodium tomatoes1 can Rotel tomatoes (low sodium if you can find them ?)1/2 teaspoon ground cumin1 1/2 teaspoon chili powder1/4 teaspoon red pepper flakes1/4 teaspoon garlic powder

Directions

Soak the beans overnight in a large (4-5 quart) pan. Use the quick soak method if you like. When the beans have soaked long enough, drain and rinse the beans. Put them back into the pan and add water to cover, bring to a boil, add 1 teaspoon soda. When the foam disappears, drain and rinse the beans again. Add about 6 cups of water and beans to the pan. Bring to a boil, cover and simmer until the beans are cooked. Drain.

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.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving