Refried Bean Soup

[Guest guest]

This can be "thrown together" and is really easy to serve since people (kids even) can "top" their own. Kenny and I eat it with the crushed tortilla chips, but the kids like cheese and black olives.

 

~Nita

 

* Exported from MasterCook *

 

Refried Bean Soup

 

Recipe By :Serving Size : 8 Preparation Time :0:05Categories : 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 1 can diced tomatoes with green chiles 2 cups vegetable broth crushed tortilla chips shredded cheese sour cream sliced green onions

 

In a large dutch oven, saute garlic and onion until tender. 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 10 minutes (stir often, bottom can burn). Ladle soup into individual serving bowls and top with crushed tortilla chips, shredded cheese, sour cream, sliced green onions, or any combination thereof.

 

Source: "Website"Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 181 Calories; 4g Fat (18.9% calories from fat); 9g Protein; 29g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 860mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.