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    You are in: Home / Recipes / Pantry Shelf Refried Bean Soup Recipe
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    Pantry Shelf Refried Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    davianng's Note:

    I try to keep my pantry well-stocked with canned and jarred goods. Although this soup is one of my favorites (bar none), the beauty of it is that it can be made with ONLY goods from my pantry shelf! If I have 1 pound of ground beef, I prefer that, but 2 cans of white chicken meat works just as well. If I have a fresh onion I use that, but if I don't, I just skip it. If I have fresh cilantro I use that, if not I use dried. Everything else is on the shelf!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      If using beef and onion, chop onion and brown both in soup pot.Add garlic.
    2. 2
      Chop red peppers and add with remaining ingredients.
    3. 3
      Simmer 15 minutes.
    4. 4
      Serve with a dollop of sour cream, crushed tortilla chips or shredded Monterey Jack or Cheddar cheese.

    Ratings & Reviews:

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    Nutritional Facts for Pantry Shelf Refried Bean Soup

    Serving Size: 1 (536 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 448.3
     
    Calories from Fat 129
    28%
    Total Fat 14.3 g
    22%
    Saturated Fat 5.1 g
    25%
    Cholesterol 51.4 mg
    17%
    Sodium 1432.2 mg
    59%
    Total Carbohydrate 53.2 g
    17%
    Dietary Fiber 11.7 g
    46%
    Sugars 7.3 g
    29%
    Protein 30.5 g
    61%

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