easy as:

Refried Bean Soup

Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
30 minutes

Fork

Servings:
10 cups

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.

easy as:

Refried Bean Soup

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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.

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.

Get Nutrition Info
Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
30 minutes

Fork

Servings:
10 cups