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refried-bean-soup-2 recipe

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

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

kwvegan vegan