* Exported from BigOven *

Refried Bean Soup

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
2 teaspoons Olive oil
1 large Onion - --for 1 cup chopped
1 medium Green bell pepper - --for 1 cup chopped
2 teaspoons Bottled minced garlic
1 can Vegetable broth or fat-free
Chicken broth - --14 1/2 oz
1 can Mexican-style stewed tomatoes --- 14 1/2 oz
1 can Black beans - --15 1/2 oz
1 can Red kidney beans - --15 1/2 oz
1 can Fat-free refried beans - --16 oz
1/4 teaspoon Ground cumin
Ground black pepper

Heat oil 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; cook for 2 to 3 minutes or
until vegetables are tender. Add garlic, broth and stewed tomatoes;
stir. Raise the heat to high. Rinse and drain the black beans and
kidney beans; add to pot. Stir in refried beans and cumin. Stir well.
Cover and let the soup come to a boil. Reduce the heat to low; add
pepper to taste. Cook, stirring occasionally, for 5 to 7 minutes or
until ready to serve. Yields 4 servings.

Recipe Source: St. Louis Post-Dispatch By Beverly Mills, with Alicia Ross
Formatted for MasterCook by Susan Wolfe -


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