Refried Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ingredients1 tbsp Olive Oil1 large Onion (roughly chopped)1 med Green Bell Pepper (roughly chopped)1 Tbsp Bottled Minced (or Chopped) Garlic1 can Fat-free Chicken Broth (14 oz.)2 cans Mexican Style Stewed Tomatoes (14 oz.)1 can Black Beans (15 oz.) (I prefer low sodium by S & W)1 can Red Kidney Beans (15 oz.) (I prefer low sodium by S & W)1 can Fat-free Refried Beans2 tsp Cumin2 tsp Paprika¼ tsp Red Pepper Flakes¼ tsp Chipotle Pepper Flakes¼ tsp Ancho Chile pepper¼ tsp Cayenne Salt and Cracked Black pepper to taste1-2 Tbsp Lo-Fat Sour Cream (optional)3-4 slices fresh avocado (optional)
1. Heat oil in a large soup pot over medium heat.
2. Peel and coarsely chop the onion, adding it to the pot as you chop.
3. Seed and coarsely chop the bell pepper, adding it to the pot as you chop. Toss in some salt and fresh cracked pepper.
4. Add the garlic and stir in well.
5. Raise the heat to med-high and cook for approximately 10 minutes or until veggies are tender.
6. Add broth and stewed tomatoes and stir.
7. Raise the heat to high.
8. Rinse and drain the black beans and the kidney beans and add to the soup pot, stirring well.
9. Add the refried beans, cumin, salt and black pepper and chili powders/flakes to soup pot, stirring well.
10. Cover and let the soup come to a boil.
11. Reduce the heat to low and stir occasionally for 7-10 minutes, or until ready to serve. Taste and adjust salt & pepper. It’s good after 10 minutes, but I usually let it simmer for an hour or more with the lid off to remove some of the liquid and soften everything up. I think it tastes better.
12. Garnish with “dollop” of sour cream and sliced avocado (optional).
13. Makes 10ea 1-1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DRICE2.
2. Peel and coarsely chop the onion, adding it to the pot as you chop.
3. Seed and coarsely chop the bell pepper, adding it to the pot as you chop. Toss in some salt and fresh cracked pepper.
4. Add the garlic and stir in well.
5. Raise the heat to med-high and cook for approximately 10 minutes or until veggies are tender.
6. Add broth and stewed tomatoes and stir.
7. Raise the heat to high.
8. Rinse and drain the black beans and the kidney beans and add to the soup pot, stirring well.
9. Add the refried beans, cumin, salt and black pepper and chili powders/flakes to soup pot, stirring well.
10. Cover and let the soup come to a boil.
11. Reduce the heat to low and stir occasionally for 7-10 minutes, or until ready to serve. Taste and adjust salt & pepper. It’s good after 10 minutes, but I usually let it simmer for an hour or more with the lid off to remove some of the liquid and soften everything up. I think it tastes better.
12. Garnish with “dollop” of sour cream and sliced avocado (optional).
13. Makes 10ea 1-1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DRICE2.
Nutritional Info Amount Per Serving
- Calories: 190.6
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,202.6 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 10.7 g
- Protein: 10.5 g
Member Reviews