Refried Bean Soup
2 teaspoons olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
2 cloves of garlic, minced
1 can chicken broth
1 can Rotel tomatoes
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can refried beans
1/4 teaspoon ground cumin
salt and pepper to taste
Heat the oil in a 4 1/2 qt soup pot over medium heat. Add onion and bell pepper. Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender. Add garlic and cook for another 2 minutes.
Add the rest of the ingredients and simmer covered for at least one hour. If you want you can transfer to a crockpot and cook on high for 2 hours and then on low for one hour.
I serve this with tortilla chips or Fritos. Everyone […] gets a dollop of sour cream and a sprinkling of shredded cheese on top. Yum!
This soup also freezes well. I freeze enough for another meal, then pop it into the crockpot on a day when I know I won’t have time to cook.