Refried Bean Soup
Leer en Español
Prep time:
15 minutes
Cook time:
30 minutes
Servings:
10 cups
Quick Tips
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Tasty toppings include chopped veggies such as onion and cabbage, grated cheese, corn tortilla strips and plain yogurt.
Refried Bean Soup
Leer en Español
Ingredients:
- 1 tablespoon oil
- 1 cup onion, finely chopped (1 medium onion)
- 1 clove garlic, minced or 1/4 teaspoon garlic powder
- 1 large can (28 ounces) crushed tomatoes
- 1 large can (30 ounces) fat-free refried beans
- 2 cans (14.5 ounces each) low-sodium vegetable broth (see notes)
Directions:
1. Heat oil in a large soup pot. Add onion and garlic and sauté until soft.
2. Add crushed tomatoes and bring to a boil. Boil for 5 minutes, and reduce heat to low.
3. Add beans and vegetable broth. Simmer for 15 minutes.
4. Serve immediately.
Refrigerate leftovers within 2 hours.
Quick Tips
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Tasty toppings include chopped veggies such as onion and cabbage, grated cheese, corn tortilla strips and plain yogurt.
Prep time:
15 minutes
Cook time:
30 minutes
Servings:
10 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
