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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
5:10 |
Total Time: |
:30 |
Ingredients: |
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1 can (28 oz.) crushed tomatoes
1 clove garlic, minced
1 sm. onion, peeled and chopped
1 can (13-3/4 oz.) chicken broth
1 can (30 oz.) refried beans
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Directions:
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Large stock pot combine tomatoes, garlic, and onion. Stir to combine. Add beans and stir. Bring to a boil, then boil for 5 minutes. Add broth and simmer for 10 minutes. Serve with a nice green salad.
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Comments from jeannie
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Everyone seem to enjoy this soup. Kids always do.
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User Reviews: |
My husband and I really enjoyed this soup. The only modification I made was to double the garlic (two cloves) and add 1 generous teaspoon of chili powder and about a tablespoon of Tabasco sauce. Yummy!!P.S. I'd never used refried beans as an ingredient before, now I can see how they will enhance chili and other "cooked from scratch" boiled bean dishes. Oh, and don't forget the Beano! |
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This is super easy. It is what I call pantry food - ingredients always in the house. Garnish with chopped cilantro, shredded cheese and chrushed tortilla chips. |
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