UA Recipe Collection

Refried Bean Soup

Summary

Yield
8 Servings
SourceSharon Hammond (1997)
Prep time
5 minutes
Cooking time
25 minutes
Total time
30 minutes

Ingredients

1
onion (small, chopped)
2 clv
garlic (minced)
1 T
vegetable oil
1 cn
refried beans (31-oz. can, fat-free, if preferred)
1 cn
diced tomatoes (16-oz. can, undrained)
1 cn
diced tomatoes with green chiles (10-oz. can, undrained)
1 cn
chicken broth (14 1/2-oz. can, low-sodium, if preferred)
2 T
chopped fresh cilantro (optional)
 
tortilla chips
 
shredded cheese (Jack, cheddar or Co-Jack)
 
sour cream

Instructions

Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly until tender. Add beans and next 3 ingredients, stirring until smooth. Bring to a boil. Reduce heat and simmer 15 minutes. Stir in cilantro, if desired. Ladle soup into individual bowls. Top with tortilla chips, cheese and sour cream, as desired. Yield: 7 cups.