REFRIED BEAN SOUP

1 cup (prepared with fat-free refried beans; calculated without optional ingredients) equals 153 calories, trace fat (trace saturated fat), 0 cholesterol, 765 mg sodium, 29 g carbohydrate, 8 g fiber, 10 g protein. Diabetic Exchange: 2 starch.
Photo by darlene r.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 1

    can (28 ounces) crushed tomatoes

  • 1/2

    cup chopped onion

  • 1/2

    teaspoon minced garlic

  • 2

    cans (16 ounces each) refried beans

  • 1

    can (14-1/2 ounces) chicken broth

  • 1

    tablespoon minced fresh cilantro

  • 5

    corn tortillas (6 inches), cut into 1/2-inch strips, optional

  • Sour cream and shredded Monterey Jack cheese, optional

Directions

•In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans, broth and cilantro; simmer for 15 minutes. • Meanwhile, if tortilla strips are desired, place strips on a baking sheet. Bake at 350° for 12-15 minutes or until crisp. Garnish soup with tortilla strips. Serve with sour cream and cheese if desired. Yield: 8 servings (2 quarts).

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