Refried Bean Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Refried Bean Soup calories by ingredient
Introduction
This is a super easy to make vegetarian chili recipe. Zero choleterol and very few calories. And very tasty. Most soups take hours...This is one of the few soups I can make in the evening after work. This is a super easy to make vegetarian chili recipe. Zero choleterol and very few calories. And very tasty. Most soups take hours...This is one of the few soups I can make in the evening after work.Number of Servings: 10
Ingredients
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Ingredients
1 tbsp Olive Oil
1 large Onion (roughly chopped)
1 med Green Bell Pepper (roughly chopped)
1 Tbsp Bottled Minced (or Chopped) Garlic
1 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 Beans
2 tsp Cumin
2 tsp Paprika
¼ tsp Red Pepper Flakes
¼ tsp Chipotle Pepper Flakes
¼ tsp Ancho Chile pepper
¼ tsp Cayenne
Salt and Cracked Black pepper to taste
1-2 Tbsp Lo-Fat Sour Cream (optional)
3-4 slices fresh avocado (optional)
Directions
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.