Saturday, November 29, 2014

Easy Refried Bean Soup

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Do you ever buy an entire case of refried beans at a time from Costco?   Ha ha, yeah, me neither obviously! *looks awkwardly at floor.*  But if you have, this is a good soup for you to use them up.

This is one of my mom's recipes, and it's sort of like a cross between a vegetarian chili and a soup, with a smoothness because of the refried beans.  It makes for a very filling meal, packed with taste.  The best part?  It's the easiest soup I have ever made in my life.  Basically all you do is open some cans...

They had a Western Family brand sale...
and then I made a pyramid of cans.
And, well, that's nearly it.  It's that simple.

Now you do it!

One Year Ago: My Dad's Teriyaki Salmon Recipe
Two Years Ago: Triple Coconut Banana Muffins (Paleo / Gluten-Free)

For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!

Refried Bean Soup

Serves: 4


  • 2 teaspoons olive oil
  • 1 large onion (or 1 cup), chopped
  • 1 green bell pepper (or 1 cup), chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz.) Mexican-style stewed tomatoes
  • 1 can (15.5 oz.) black beans, drained and rinsed well
  • 1 can (15.5 oz.) red kidney beans, drained and rinsed well
  • 1 can (16 oz.) refried beans
  • 1/4 teaspoon cumin
  • Freshly ground black pepper, to taste
  • Sour cream, cilantro, and taco chips for garnish (optional)

Heat the olive oil in a soup pot over medium-high heat, and add the onion and bell pepper.  Cook for 2 - 3 minutes, or until the vegetables are tender.  Add the garlic, broth, and tomatoes, and stir.  Raise the heat to high, and add the black beans, kidney beans, refried beans, and cumin.  Stir well.  Cover the pot and let the soup come to a boil, then reduce the heat to low and stir occasionally for 5 - 7 minutes or until ready to serve.

Recipe Source:  My mom!

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