Smoky Refried Bean Soup
Super simple and delicious!
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Photo credit: Edgar Castrejon on Unsplash
Looking for a quick weeknight meal? Look no further! I discovered this gem in one of my favorite cookbooks just last week. I even made it for company and they all loved it as well!
Smoky Refried Bean Soup
1 (15 ounce) can refried beans
1 (15 ounce) can black beans
1 cup cherry tomatoes, quartered (I finished up a container of salsa in my fridge instead!)
1 cup diced carrots
1 cup frozen corn
2 cups vegetable broth
½ - 1 teaspoon Tabasco sauce (The original recipe called for 1 tablespoon which I knew would be way too spicy for me! Even 1 teaspoon was a bit much for me, so adjust according to your preference)
3 garlic cloves, chopped
1 teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon kosher salt
Combine all ingredients in a crock pot and cook on high for 3 to 4 hours, or on low for 6 to 8 hours. The soup is done when the carrots are cooked to desired tenderness.
Notes:
This could also just be made on the stove in less than an hour!
I didn’t actually have any corn, so I just left it out. Feel free to adjust for what you have on hand.
Serve with tortilla chips, shredded cheese or sour cream!
Might not look like much, but this is all that was left!
Enjoy!
Tag me on Instagram or Facebook (@TheExuberantElephant on both platforms) if you try this recipe out!
Original recipe from Make It Fast, Cook It Slow by Stephanie O’Dea
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