Refried Bean Soup

Time

prep 5:10       total 0:30

Yield

6 to 8 servings

Ingredients

Ingredients

1 can (1-3/4 lb.) crushed tomatoes
1 clove garlic, minced
1 sm. onion, peeled and chopped
1 can (13-3/4 oz.) chicken broth
1 can (1-7/8 lb.) refried beans

Instructions

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.

Author's Comments

Everyone seem to enjoy this soup. Kids always do.

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2 Recipe Reviews

Pam

Pam reviewed Refried Bean Soup on August 6, 2002

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.
Valerie Elson

Valerie Elson reviewed Refried Bean Soup on June 8, 2004

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!