Date: Tue, 27 Oct 1998 06:11:03 -0600
From: Kathleen (schuller@ix.netcom.com)
* Exported from MasterCook *
Refried Bean Soup
Recipe By : Desperation Dinner by Mills and Ross--revised
Serving Size : 4 Preparation Time :0:00
Categories : Beans And Legumes Quick
Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons red wine or other favorite saute liquid
1 large onion
(1 c. chopped)
1 medium green bell pepper
(1 c. chopped)
2 teaspoons bottled minced garlic
14 1/2 ounces Vegetable broth (Swanson)
14 1/2 ounces canned Mexican-style stewed tomatoes
15 1/2 ounces canned black beans
15 1/2 ounces canned red kidney beans
16 ounces canned fat-free refried beans
1/4 teaspoon ground cumin
Black pepper to taste
Heat the red wine in a 4 1/2-quart Dutch oven or soup pot over medium
heat. Peel and coarsely chop the onion, adding it to the skillet as
you chop. Seed and coarsely chop the bell pepper, adding it to the
skillet as you chop. Raise the heat to medium-high, and cook for 2 to
3 minutes or until the vegetables are tender.
Add the garlic, broth and stewed tomatoes and stir. Raise the heat to
high. Rinse and drain the black beans and kidney beans and add them
to the soup pot. Stir in the refried beans, cumin and pepper. Stir
well.
Cover and let the soup come to a boil. Reduce the heat to low and
stir occasionally for 5 to 7 minutes or until ready to serve. Serves
4.
kwvegan vegan