Refried Bean Soup

Picture from https://www.foodhero.org/recipes/refried-bean-soup

1 tablespoon canola oil
1 cup onion, finely chopped
1 clove garlic, minced
1 large can (28 ounces) crushed tomatoes
1 large can (30 ounces) fat-free refried beans
2 cans (14.5 ounces each] low-sodium chicken broth

1. Heat oil in a large soup pot. Add onion and garlic and sauté until soft.
2. Add crushed tomatoes and bring to a boil. Boil for 5 minutes, and reduce heat to low
3. Add beans and chicken broth. Simmer for 15 minutes.
4. Serve immediately. Refrigerate leftovers within 2-3 hours.
Yield: 10 servings

Nutrition Information
Per serving: 1 cup
Calories 120
Fat 2.5g
Cholesterol 0mg
Sodium 500mg
Total Carbohydrate 20g
Fiber 6g
Sugar 1g
Protein 8g

Print Recipe
Refried Bean Soup

Be a Hero, Support a Hero

Looking for an impactful way to help? Fund a nurse’s return to work.

Leave a Reply

Your email address will not be published. Required fields are marked *

CCAHEC is monitoring COVID-19 closely. For up-to-date information please click here.More Information