Refried Bean Soup

Name: Refried Bean Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 2 teaspoons olive oil; 1 large onion, chopped; 1 green pepper, chopped; 2 teaspoons minced garlic, bottled; 1 (14 ounce) can vegetable broth or 1 (14 ounce) can fat free chicken broth; 1 (14 ounce) can diced tomatoes; 3 tablespoons taco seasoning; 1 (15 1/2 ounce) can black beans, rinsed and drained; 1 (15 1/2 ounce) can red kidney beans, rinsed and drained; 1 (16 ounce) can fat-free refried beans; 1/4 teaspoon ground cumin

(4)

Recipe by Baby Chevelle

This is a very good Weight Watcher recipe for those cold days. It is only 2 point per cup. Servings are a guess.

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READY IN: 25mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2

teaspoons olive oil
1

large onion, chopped
1

green pepper, chopped
2

teaspoons minced garlic, bottled
1

(14 ounce) can vegetable broth or (14 ounce) can fat free chicken broth
1

(14 ounce) can diced tomatoes
3

tablespoons taco seasoning
1

(15 1/2 ounce) can black beans, rinsed and drained
1

(15 1/2 ounce) can red kidney beans, rinsed and drained
1

(16 ounce) can fat-free refried beans
¹⁄₄

teaspoon ground cumin

DIRECTIONS

Heat oil in 4 1/2 quart soup pot over medium heat. Add onions, bell pepper. Raise heat to high and cook for 2 or 3 minutes.
Add garlic, broth and tomatoes. Stir.
Stir in kidney beans, black beans and refried beans, then cumin and taco seasoning.Stir well.
Cover and let come to boil, reduce heat to low add pepper to taste.
Cook stirring occasionally for 5 to 7 minutes or until ready to serve.

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