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

    Refried Bean Soup. Photo by *Parsley*

    1/1 Photo of Refried Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    15 mins

    7 mins

    internetnut's Note:

    Super-Cheap! This came from Cheap, Fast, Good! I have not tried this, just posting for easy finding.

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    Units: US | Metric


    1. 1
      Heat the 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 pot as you chop. Seed and coarsely chop the bell pepper, adding it to the pot as you chop. Raise the heat to medium-high and cook until the vegetables are tender, 2-3 minutes.
    2. 2
      Add the garlic to the pot. Stir in the broth and the tomatoes with their juice. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Add the refried beans and the cumin and stir well. Cover the pot and let the soup come to a boil. Reduce the heat to low and simmer, stirring occasionally, until the soup is heated through and the flavors have blended, 5-7 minutes. Season with black pepper and serve.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on September 06, 2011


      Yummy and really easy. The refried beans thicken the soup just right. I added more cumin (at least 1 tsp) but that's all I changed. I served this with garnishes such as chopped purple onion, chopped cilantro, sour cream and shredded cheddar cheese. Thanx for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Refried Bean Soup

    Serving Size: 1 (570 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 295.3
    Calories from Fat 30
    Total Fat 3.4 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 417.9 mg
    Total Carbohydrate 51.6 g
    Dietary Fiber 15.7 g
    Sugars 2.6 g
    Protein 17.5 g

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