Refried Bean Soup
Notes
Recipe Notes
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Ingredients
1 tablespoon oil
1 cup onion, finely chopped (1 medium onion)
1 clove garlic, minced or 1/4 teaspoon garlic powder
1 large can (28 ounces) crushed tomatoes
1 large can (30 ounces) fat-free refried beans
2 cans (14.5 ounces each) low-sodium vegetable broth (see notes)
Directions
- Heat oil in a large soup pot. Add onion and garlic and sauté until soft.
- Add crushed tomatoes and bring to a boil. Boil for 5 minutes, and reduce heat to low.
- Add beans and vegetable broth. Simmer for 15 minutes.
- Serve immediately.
- Refrigerate leftovers within 2 hours.
Notes
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Comment
I really liked this recipe, as did the other people I had to dinner. We put corn tortilla strips on top, and a sprinkle of chedder cheese for flavor. It was really good! I also added chili powder, cumin, and a sprinkle or two of salt - but I used homemade salt free broth. It was fine as it was, but we wanted a little more flavor - thus the extra seasoning.
Wonderful and delicious.
This soup didn't sound very good from the recipe, but it was! We were pleasantly surprised!
Wow! What a quick and super yummy recipe! Everyone loved it! Did add cumin and hot sauce.
Adding to this....my kiddos love to have this as a "dip" for the Food Hero potato nachos!
I made this recipe to sample for a food pantry night and everyone who tried it said they liked it! I added spicy refried beans and that really added a nice kick to it. I also added some cumin and black pepper and it was very tasty! Definitely would make this again.
Super easy and really satisfying! We like to add a can of mild green chilis to the soup then top it with chopped cabbage. Cheese quesadillas are so good for dipping in the soup too!!!