Refried Bean Soup
Prep time:
15 min
Cook time:
30 min
Yield:
10 Servings
Serving Size:
1 Cup
Ingredients
1 tablespoon vegetable oil
1 cup onion, finely chopped
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
- Heat oil in a large soup pot. Add onion and garlic and sauté until soft.
- Add crushed tomatoes and bring to a boil. Boil for 5 minutes, and reduce heat to low.
- Add beans and vegetable broth. Simmer for 15 minutes.
- Serve immediately. Refrigerate leftovers within 2 hours.
Notes
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.
Ingredients
1 tablespoon vegetable oil
1 cup onion, finely chopped
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
Heat oil in a large soup pot. Add onion and garlic and sauté until soft.
Add crushed tomatoes and bring to a boil. Boil for 5 minutes, and reduce heat to low.
Add beans and vegetable broth. Simmer for 15 minutes.
Serve immediately. Refrigerate leftovers within 2 hours.
Notes
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.
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