Creamy Refried Bean Soup

Creamy Refried Bean Soup created by Parsley

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

Ready In:
25mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Baby Chevelle
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@Baby Chevelle
Contributor
"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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  1. Josh W.
    Great recipe and it has a reasonable number of ingredients (which I appreciate a lot). I only use half of the tomatoes when I make it. Despite the re-fried beans, I also I puree about a third of the soup and add it back so the soup is even thicker. Ingredient wise, you don't need to change anything but the recipe lends itself to experimenting with your favorite ingredients.
  2. Parsley
    Creamy Refried Bean Soup Created by Parsley
  3. Parsley
    Absolutely wonderful flavor and texture! It's healthy and satisfying. I made this exactly as written and wouldn't change a thing. I love how refried beans not only add flavor, but act to thicken the soup. An added bonus is that this soup is very quick and easy.... and inexpensive. Thanx for sharing!
  4. sugarpea
    Definitely fast and easy but a tad too acid for my stomach. Perhaps a little sugar would take the bite out.
  5. djafishfria
    It tasted much better than I thought it would. I also added some sour cream and cheese. I'll definatly finish up this batch...not quite sure if I'll make it again.
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