Smoky Refried Bean Soup

READY IN: 8hrs 30mins
Recipe by ratherbeswimmin

In 'Make it Fast, Cook it Slow' by Stephanie O'Dea

Top Review by muffinlady

Didn't have roasted corn so added some smoked paprika. Chipotle chili powder unavailable in my region so used part of a knorr chipotle chili cube That must be way hotter than chili powder as I am reeling from heat and this is when I decreased tabasco to 1/2 tsp. afterwards to decrease heat I 1 added more vegetable broth and then when that did not decrease enough I added some Sour cream. Oh that worked. I will not rate as with my changes it took away from recipe and was too hot for me. If I liked it at first I would have rated. This way someone else can benefit from my mistakes and make as wish.

Ingredients Nutrition

Directions

  1. Use a 4-quart slow cooker; add the refried beans to the crock, and turn to high to begin melting the bean blob.
  2. Drain and rinse the black beans; add to the crock.
  3. Add in tomatoes, carrots, and roasted corn.
  4. Pour in the vegetable broth; stir in the Tabasco sauce, garlic, spices, and salt.
  5. Cover and cook on high for 3-4 hours, or on low for 6-8 hours.
  6. The soup is done when the carrots have reached the desired tenderness.
  7. 6.

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