REFRIED BEAN SOUP
- Number of Servings: 4
Ingredients
This is what the recipe is2 teaspoons Olive Oil1 Large Onion (1 cup chopped)2 teaspoons of Bottled Garlic (2 cloves)1 can (14 1/2 ounce) Vegtable or Chicken Broth1 can (14 1/2 ounce) Mexican Style Stewed Tomatoes1 can (15 1/2 ounce) Black Beans1 can (15 1/2 ounce) Red Kidney Beans1 can (16 ounce) Fat Free Refried Beans1/4 teaspoon ground CuminBlack Pepper to taste
Heat the Oil in a 4 1/2 quart dutch oven or soup pot over medium heat, peel and coarsely chop the onion, adding it to the pot as you chop. Raise the heat to medium-high, and cook for 2 to 3 minutes or until onions are tender.
Add the garlic, broth and stewed tomatoes and stir. Raise the Heat to high, rinse and drain the Black Beans and Kidney Beans and add them to the soup pot. Stir in the Refried beans and the Cumin stir well. Cover and let the soup come to a boil.
Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve.
You can add to this soup ground beef, sausage or other vegtables. When I cook either ground beef or sausage I rinse the meat off under hot water to get rid of the fat that is normally let on the meat after you cook it. The receipt had per serving informtion but I don't know if it will agree with the nutritional calculations you use.
Per Serving; 375 calories, 3 G Fat, No cholesterol, 22 G Protein, 67 G Carbohydrates, 16 G Dietary Fiber, 576 MG Sodium
Number of Servings: 4
Recipe submitted by SparkPeople user FGVANSANT.
Add the garlic, broth and stewed tomatoes and stir. Raise the Heat to high, rinse and drain the Black Beans and Kidney Beans and add them to the soup pot. Stir in the Refried beans and the Cumin stir well. Cover and let the soup come to a boil.
Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve.
You can add to this soup ground beef, sausage or other vegtables. When I cook either ground beef or sausage I rinse the meat off under hot water to get rid of the fat that is normally let on the meat after you cook it. The receipt had per serving informtion but I don't know if it will agree with the nutritional calculations you use.
Per Serving; 375 calories, 3 G Fat, No cholesterol, 22 G Protein, 67 G Carbohydrates, 16 G Dietary Fiber, 576 MG Sodium
Number of Servings: 4
Recipe submitted by SparkPeople user FGVANSANT.
Nutritional Info Amount Per Serving
- Calories: 397.7
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,454.9 mg
- Total Carbs: 71.9 g
- Dietary Fiber: 18.2 g
- Protein: 21.7 g
Member Reviews