I know, soup made from refried beans doesn't sound all that exciting. Let me tell you, folks, this is an excellent, surprisingly delicious bean soup. To make it even better, make the baked tortilla strips (that recipe follows the soup recipe below) to serve with the soup. It's a cool, rainy but beautiful spring day here today; this soup is going to taste really good--as soon as I get this written, I'm making some soup.
Refried Bean Soup
Ingredients
- 1 small onion, peeled and finely chopped
- 1 large clove garlic, peeled and minced
- 1 28-ounce can crushed tomatoes
- 1 30-ounce can refried beans (use spicy, vegetarian, low-fat, regular, or your favorite variety)
- 1 14-1/2-ounce can chicken broth
- 1 to 2 Tablespoons chopped cilantro (optional)
- baked tortilla strips (optional as garnish; recipe below)
- shredded Jack or Mexican mix cheese (optional)
- sour cream (optional)
Procedure
In a large saucepan or Dutch oven, combine the onion, garlic, and the tomatoes. Stir them to combine. Using high heat, bring to a boil. Boil for 5 minutes, stirring occasionally. Add beans and the chicken broth, then stir to combine them. Bring to a simmer, then lower the heat and simmer for 15 minutes, stirring occasionally. If desired, stir in 2 tablespoons of chopped cilantro.
Presentation
Ladle into soup bowls and top with tortilla chips, unless you make the baked tortilla strips below. Serve with the shredded Jack or Mexican mix cheese and sour cream, if desired.
Baked Tortilla Strips
Cut 5 corn tortillas into thin strips and spread them out on a baking sheet in a single layer. Bake in a 350 degree oven until nicely browned--about 9 minutes or so. Toss them half way through the baking process.
Serves 6 to 8.
If you're still with me, having read this far, let me again encourage you to give this soup a try. If you like refried beans, bean soup, or Mexican dishes at all, you'll like this unusual and delicious soup.
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