Hi! I’m glad to hear a few of you also had a thing for Leo back in the day! Too funny! Since I shared that story, I might as well admit that a poster of Leo from Romeo and Juliet hung above my bed for quite some time in high school. Ha!
Onto the food, shall we…
I’ve been eating this soup most the week…I can’t seem to get enough. Once I read Cat’s blog and spotted this delicious soup, I knew I was making it this week. I love the simple Mexican flavors all rolled up into one simple soup.
Refried Bean Soup (courtesy of Breakfast to Bed)
- 1 can fat free refried black beans (or pinto)
- 1 can black beans-do not drain
- 16 oz vegetable stock
- 1 large can or carton (26oz) chopped tomatoes-do not drain
- 1 packet of taco seasoning
- 2 tablespoons chopped garlic
- 1/2 lb carrots, chopped
- 1 large onion, diced
- 3 bell peppers, chopped
- 1 1/2 cup corn kernels (sadly, I forgot to buy)
- 2 tablespoons olive oil
- salt and pepper to taste
- tabasco to taste
- 1/2 cup chopped cilantro-optional
Heat the oil in a large stockpot on medium-high. Add in onion and sauté one minute.
Add in garlic and sauté one more minute.
Add in bell pepper, carrot, and taco seasoning.
Pour in remaining ingredients and simmer for 30 minutes to one hour.
Although throwing it in the pan is super simple, you can also use a crock pot (YESS!). Just combine and stir all ingredients and set it to medium for 6 hours.
In less than an hour you have a delightful and filling soup right at your fingertips…or should I say spoon.
I loved the creaminess the refried beans added to the soup.
Chockfull of vegetable and beans, this bowl is just packed with fiber!
I will make sure NOT to forget the corn next time. I heart corn and it was sadly missed.
A piece of advice…
Be careful not to cut your finger opening a can like I did. I guess it’s bound to happen being as clumsy as I am. (Thought I’d spare you a picture ).
Have a great Friday!
Are you clumsy in the kitchen? What is your worst kitchen mishap?