Refried Beans Soup (variation of 5 Ingredient Soup by KITKATK))
) Recipe){kind=link}
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 261.6
- Total Fat: 0.2 g
- Cholesterol: 1.4 mg
- Sodium: 1,055.8 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 16.8 g
- Protein: 15.2 g
Introduction
I'm just recalculating the recipe for 7 servings, rather than 10 as it was written, with a few ingredient changes. I'm just recalculating the recipe for 7 servings, rather than 10 as it was written, with a few ingredient changes.Ingredients
-
16 oz. Chicken Broth (I used Swanson's 99% Fat Free in the box container, which has 32 oz., and measured out 16 oz., or 2 cups)
10 oz. pkg frozen corn
1 16 oz. can Rosarita No-Fat Zesty Salsa refried beans
1 14.5 oz. can S&W Ready-Cut Diced tomatoes with no salt added
1 16 oz. can Bush's Reduced Sodium red kidney beans
Tips
This is *not* a low-sodium recipe, even using the low-sodium beans and tomatoes. Perhaps making the refried beans from scratch might help, as well as using fresh ingredients instead of tinned.
To make the soup thicker (which is what I did to get the 7 cups), leave on stove top, on low or simmer, for about an hour to cook off some of the moisture.
Any beans will work; I happened to have red kidney beans on hand, so I used those. Black beans or navy beans would work just as well. Be sure to recalculate the calories, sodium, fat, if needed.
I have used tinned diced tomatoes with jalapenos, which is very good, if you like hot and spicy. The Italian seasoned diced tomatoes are good also. Can experiment with differently seasoned refried beans as well.
Directions
Serving Size: 1 cup