Smoky Refried Bean Soup

(from saymyname’s recipe box)

Serves 6 people

Categories: Beans (Round), Main Dish, Slow Cooker, Soup

Ingredients

  • 1 (15 ounce) can refried beans
  • 1 (15 ounce) can black beans
  • 1 cup cherry tomatoes , quartered
  • 1 cup diced carrot
  • 1 cup frozen roasted corn
  • 2 cups vegetable broth
  • 1 tablespoon Tabasco sauce
  • 3 garlic cloves , chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt

Directions

  1. Use a 4-quart slow cooker; add the refried beans to the crock, and turn to high to begin melting the bean blob.

  2. Drain and rinse the black beans; add to the crock.

  3. Add in tomatoes, carrots, and roasted corn.

  4. Pour in the vegetable broth; stir in the Tabasco sauce, garlic, spices, and salt.

  5. Cover and cook on high for 3-4 hours, or on low for 6-8 hours.

  6. The soup is done when the carrots have reached the desired tenderness.

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