Guest guest Posted November 19, 1999 Report Share Posted November 19, 1999 Here is a soup that takes just a can of this and a can of that. * Exported from MasterCook * Refried Bean Soup Recipe By : Desperation Dinner by Mills and Ross--revised Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons red wine or other favorite saute liquid 1 large onion -- (1 c. chopped) 1 medium green bell pepper -- (1 c. chopped) 2 teaspoons bottled minced garlic -- (1 c. chopped) 14 1/2 ounces Vegetable broth -- (Swanson) 14 1/2 ounces canned Mexican-style stewed tomatoes 15 1/2 ounces canned black beans 15 1/2 ounces canned red kidney beans 16 ounces canned fat-free refried beans 1/4 teaspoon ground cumin Black pepper to taste I revised this recipe to eliminate the oil. Heat the red wine in a 4 1/2-quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high, and cook for 2 to 3 minutes or until the vegetables are tender. Add the garlic, broth and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans, cumin and pepper. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve. Serves 4. © Copyright 1998 Star Tribune. All rights reserved. 10/7/98 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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