Smoky Refried Bean Soup

Submitted by ratherbeswimmin

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

 

• Ready In: 8hrs 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 (15 ounce) can refried beans
• 1 (15 ounce) can black beans
• 1 cup cherry tomatoes, quartered
• 1 cup diced carrot
• 1 cup frozen roasted corn
• 2 cups vegetable broth
• 1 tablespoon Tabasco sauce
• 3 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1⁄2 teaspoon chipotle chili powder
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon kosher salt

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.

Reviews

[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.