Refried Bean Soup
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  1. #1
    Registered User Sinclairwife's Avatar
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    Default Refried Bean Soup

    Refried Bean Soup

    An excellent hearty, meatless soup. You won't believe that a soup this easy can taste this good. The Rotel tomatoes (tomatoes with green chilies) have the perfect seasonings, so don't substitute plain tomatoes for them

    1 small onion -- chopped
    2 cloves garlic -- minced
    1 tablespoon vegetable oil
    1 can refried beans -- 31 oz
    1 can diced tomatoes -- undrained -- 16 oz
    1 can Rotel Tomatoes -- undrained -- 10 oz (I couldn't find this so I subbed a can of tomatoes and a can of jalapeno relish)
    1 can chicken broth -- 14 1/2 oz

    crushed tortilla chips
    shredded cheese (cheddar or monterey jack)
    sour cream

    Cook onion and garlic in oil in a Dutch oven over medium high heat, stirring constantly, until tender. Add beans, both tomatoes and chicken broth, stirring until smooth. Be sure to mash the lumps of refried beans until completely dissolved. Bring to a boil, reduce heat, and simmer 15 minutes.

    Ladle soup into individual soup bowls; top with crushed tortilla chips, cheese, and sour cream. Serve immediately.
    Makes 4 hearty servings.

  2. #2

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    This sounds good! I have lots of cans of refried beans here ot use up so this dish is perfect!!!! Thanks so much for all the wonderful recipes that you post!

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