Refried Bean Soup

[Guest guest]

Hi all,

 

I made this for dinner last night and realized it's not only delicious,

it's super quick. The kids love it as well as the grown-ups. I

originally got the recipe from About.com, I think. I serve it with a

green salad or a veggie platter (sliced veggies with dip of some sort).

 

~Nita

 

 

* Exported from MasterCook *

 

Refried Bean Soup

 

Recipe By :

Serving Size : 8 Preparation Time :0:05

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- chopped fine

4 cloves garlic -- minced

1 tablespoon olive oil

1 30-ounce can refried beans

1 can diced tomatoes, 15-ounces

1 can diced tomatoes with green chiles, 15-ounces

2 cups vegetable broth

crushed tortilla chips

shredded cheese

sour cream

sliced green onions

sliced black olives

chopped avacado

 

In a large dutch oven, saute garlic and onion in oil until tender (add a

little water to prevent scorching, if needed). Add beans, tomatoes and

broth, stirring until smooth. Mash any lumps of the refried beans until

completely dissolved. Bring to a boil, reduce heat, simmer 5-10 minutes

(stir often, bottom can burn). Ladle soup into individual serving bowls

and serve with toppings such as crushed tortilla chips, shredded cheese,

sour cream, sliced green onions, slice black olives, or chopped avacado.

 

Source:

" Website "

Start to Finish Time:

" 0:20 "

 

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Notes: You may use a can of plain diced tomatoes and a small can of

diced green chiles in place of the tomatoes with chiles, but soup will be

spicier.

 

 

Per serving: 181 Calories (kcal); 4g Total Fat; (18% calories from fat);

9g Protein; 29g Carbohydrate; 1mg Cholesterol; 860mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates