Post by bean on Mar 6, 2007 16:02:55 GMT -5
Refried Bean Soup
2 teaspoons olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 can chicken broth
1 can Mexican style stewed tomatoes or petite tomatoes w/jalapenos
1 can black beans, rinsed & drained
1 can red kidney beans, rinsed & drained
1 can refried beans
1/4 teaspoon ground cumin
Salt & pepper to taste
Heat the oil in a 4 1/2 quart Dutch oven or soup pot over medium heat, add onion & green pepper. Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender, add garlic for another 2 minutes.
Add rest of ingredients & simmer covered for 1 hour. At this point, I put all ingredients in a crockpot on high for 2 hours & then on low for one hour.
I add broken tortilla chips to each serving. Very good soup!
2 teaspoons olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 can chicken broth
1 can Mexican style stewed tomatoes or petite tomatoes w/jalapenos
1 can black beans, rinsed & drained
1 can red kidney beans, rinsed & drained
1 can refried beans
1/4 teaspoon ground cumin
Salt & pepper to taste
Heat the oil in a 4 1/2 quart Dutch oven or soup pot over medium heat, add onion & green pepper. Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender, add garlic for another 2 minutes.
Add rest of ingredients & simmer covered for 1 hour. At this point, I put all ingredients in a crockpot on high for 2 hours & then on low for one hour.
I add broken tortilla chips to each serving. Very good soup!