Refried Bean Soup
* exported from bigoven * 
 
 
recipe by : 
serving size :4 
cuisine : 
main ingred. : 
 
amount measure ingredient -- preparation method 
  --------------------------------
2 tsp  olive oil
1 large  onion - --for 1 cup chopped
1 medium  green bell pepper - --for 1 cup chopped
2 tsp  bottled minced garlic
1 can  vegetable broth or fat-free
  chicken broth - --14 1/2 oz
1 can  mexican-style stewed tomatoes --- 14 1/2 oz
1 can  black beans - --15 1/2 oz
1 can  red kidney beans - --15 1/2 oz
1 can  fat-free refried beans - --16 oz
1/4 tsp  ground cumin
  ground black pepper
 
heat oil 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; cook for 2 to 3 minutes or 
until vegetables are tender. add garlic, broth and stewed tomatoes; 
stir. raise the heat to high. rinse and drain the black beans and 
kidney beans; add to pot. stir in refried beans and cumin. stir well. 
cover and let the soup come to a boil. reduce the heat to low; add 
pepper to taste. cook, stirring occasionally, for 5 to 7 minutes or 
until ready to serve. yields 4 servings. 
 
recipe source: st. louis post-dispatch by beverly mills, with alicia ross 
formatted for mastercook by susan wolfe - vwmv...@prodigy.com 
 
 
-- 
(ID: 5282) Mirror: rec.food.recipes: Wed, Nov 3, 2004


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