Thursday, July 29, 2010

Refried Bean Soup

I have been trying to use up my cupboard/fridge ingredients the last couple of weeks and I knew I had a lot of Mexican food related items but no meat. No worries. Refried Bean Soup to the rescue!!

First in a large skillet, I sprayed cooking spray on it and I threw in some garlic, onion, 1 whole green pepper and a big scooping of frozen corn. Next time I would use more onion (didn't have any more ha), perhaps more corn and I would add the teeniest bit of EVOO.

After, I let that go for a bit I added in a can of HOT Rotel sauce. The hot means HOT so if you do not like HOT then you should probably get the mild stuff.


After that settled in for a bit, I put in ONE can of chicken broth. I stirred and let that sit for a bit.



Then I threw in the can of chili beans that I had.



After I stirred the beans in I dumped the 2 cans of refried beans. Make SURE to stir and separate the refried beans. Otherwise it will be/stay clumpy.



Let it simmer for about 20-40 minutes or however long you can stand to not eat it!




This is a bad photo of my bowl. It was very thick, spicy and very very filling. It would make an excellent winter meal. I topped mine off with fresh tomatoes from the garden, some tortilla chips, a dab of sour cream and a little cheese.



It probably made about 4-6 maybe 8 servings.
My husband of course offered up that chicken would be great in there! ;)

6 comments:

Gracie (Complicated Day) said...

That looks SO good. I would probably toss on some chopped cukes and tomatoes, my favorite toppiong for spicy bean dishes.

Sam said...

mm that looks yummy!

Suko said...

I came here expecting to read about books. Instead I was treated to a very yummy looking soup recipe. Great use of ingredients!

Beth F said...

That looks fabulous and I love having ideas for using up what's in the house -- especially when I'm too lazy to go to the store. I bet this was delicious.

Margot at Joyfully Retired said...

This looks so good. I have all the ingredients in my house (I keep a big stock of Rotel) right now. Great idea for a hearty soup. Thanks for sharing the recipe.

stacybuckeye said...

This looks yummy, except I might leave out a little of the heat :)